Ingredients with Measurements:
- 1 cup dried soybeans
- 8 cups water
- 1/2 teaspoon salt
- 1/2 teaspoon sugar
- 1/2 teaspoon sesame oil
- 1/2 teaspoon soy sauce
- 1/2 teaspoon minced garlic
- 1/2 teaspoon minced ginger
- 1/2 cup soft tofu, cut into small cubes
- 1/4 cup chopped scallions
Special equipment needed:
- Blender or food processor
- Cheesecloth or fine mesh strainer
Step-by-step instructions:
1. Rinse the soybeans and soak them in water for at least 8 hours or overnight.
2. Drain the soybeans and add them to a blender or food processor with 4 cups of water. Blend until smooth.
3. Strain the soy milk through a cheesecloth or fine mesh strainer into a large pot.
4. Add the remaining 4 cups of water to the pot and bring to a boil over medium-high heat.
5. Reduce the heat to low and simmer for 20-30 minutes, stirring occasionally.
6. Add the salt, sugar, sesame oil, soy sauce, garlic, and ginger to the pot and stir to combine.
7. Remove the pot from the heat and let it cool for a few minutes.
8. Pour the mixture into a blender or food processor and blend until smooth.
9. Strain the mixture through a cheesecloth or fine mesh strainer into a large bowl.
10. Chill the soup in the refrigerator for at least 1 hour.
11. To serve, divide the tofu cubes among 4 bowls and pour the chilled soup over them.
12. Garnish with chopped scallions and serve.
- Time:
Preparation time: 8 hours (soaking time) + 30 minutes (preparation)
- Cooking time: 20-30 minutes
5. Temperature:
- Medium-high heat for boiling
- Low heat for simmering
Serving size:
- 4 servings
Nutritional information:
- Calories: 150
- Fat: 7g
- Carbohydrates: 12g
- Protein: 10g
- Sodium: 300mg
- Fiber: 4g
Substitutions for ingredients:
- Soft tofu can be substituted with firm tofu or silken tofu.
- Scallions can be substituted with chopped cilantro or parsley.
Variations:
- Add cooked noodles, such as soba or udon, to the soup for a heartier meal.
- Top the soup with sliced cucumbers or cherry tomatoes for a refreshing twist.
- Add a splash of rice vinegar or lime juice for a tangy flavor.
Tips and tricks:
- Use a high-powered blender or food processor for a smoother texture.
- Be sure to strain the soy milk and soup to remove any solids or impurities.
- Adjust the seasoning to your taste preferences.
Storage instructions:
- Store the soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the soup in a pot over low heat, stirring occasionally, until heated through.
Presentation ideas:
- Serve the soup in a clear bowl to showcase the creamy white color.
- Garnish with a sprinkle of black sesame seeds for a pop of color.
Garnishes:
- Chopped scallions, cilantro, or parsley
- Sliced cucumbers or cherry tomatoes
- Black sesame seeds
Pairings:
- Serve with a side of steamed rice for a complete meal.
- Pair with a side of kimchi or pickled vegetables for a traditional Korean meal.
Suggested side dishes:
- Steamed rice
- Kimchi or pickled vegetables
- Grilled or roasted vegetables
Troubleshooting advice:
- If the soup is too thick, add more water to thin it out.
- If the soup is too thin, simmer it for a few more minutes to reduce the liquid.
Food safety advice:
- Be sure to soak and cook the soybeans thoroughly to avoid any digestive issues.
- Store the soup in the refrigerator and consume within 3 days.
Food history:
- Kongguksu is a traditional Korean dish made with soy milk and noodles. It is a popular summer dish because it is light and refreshing.
Flavor profiles:
- Creamy, nutty, savory, and slightly sweet.
Serving suggestions:
- Serve chilled for a refreshing summer meal.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Korean