By Shireen Jamooji
Kongguksu (meaning cold soy noodle soup) are a staple of South Korea in the hot summer months. The combination of soy and cucumber makes for a delicious, light meal. Though usually made from soybeans, this recipe uses tofu for a quick and easy process.
1 package firm tofu 4 cups water 1 tsp salt 250 gms dried wheat noodles (somyeon) 1 cucumber, thinly sliced 2 tbsp toasted sesame seeds Optional toppings: chopped scallions, sesame oil, kimchi
Drain and rinse the tofu, then cut it into small cubes. Blend with water and salt until smooth and creamy.
Chill the mixture for up to an hour. Meanwhile make the noodles and leave them to drain.
Divide the noodles into bowls. Stir the tofu mixture well and then pour it over the noodles
Garnish with cucumber slices, toasted sesame seeds, and any other desired toppings such as chopped scallions or a drizzle of sesame oil.