Kongguksu (Chilled Soy Milk Noodle Soup) #healthyrecipe #dinnerhealthy #ketorecipe #diet #salad

Kongguksu is an invigorating noodle dish in which noodles are served in exquisite soy milk. Ideal for sweltering summer days!

Here is another staggering noodle dish that is ideal for sweltering summer days! Kongguksu is a dish wherein noodles are served in appetizing soy milk.

A while ago when I was a little child in an unassuming community in Korea, there was a woman who circumvented our local way to entryway selling crisply made kongguksu. I will always remember how capably she conveyed a major holder of cold soy milk on her head holding it with one hand, while conveying a bushel containing hills of cooked noodles in the other.

A bowl of her reviving kongguksu was in every case such a decent treat in the late spring. I can just envision how a lot of my mom valued this woman since she would get a break from cooking on a blistering summer day and still have the option to take care of her family a heavenly and sound dinner.

Those past times worth remembering are gone, however kongguksu has stayed as my family's mid year top choice. My mom despite everything makes kongguksu frequently every mid year. A couple of days prior, she called and instructed me to get some soy milk she had made. I am 50 a few years of age – oh no now you know, however my mom despite everything feels that she needs to deal with me. How fortunate am I! I simply needed to cook a few noodles and add the topping to appreciate it for lunch following day.

Also try our recipe Parmesan Cheddar Basil Bites #healthyrecipe #dinnerhealthy #ketorecipe #diet #salad

Ingredients

• 1 cup dried soybeans meju kong
• 4 tablespoons roasted pine nuts or any other nuts of your choosing
• 2 teaspoons roasted sesame seeds more for garnish
• salt to taste
• 1 small Kirby pickling cucumber, julienned
• 1 small tomato sliced (or watermelon) - optional
• somyeon/somen  thin wheat flour noodles - about 4 ounces per serving

Instructions

1. Rinse and soak 1 cup dried soybeans for 5 to 6 hours or overnight. (Yields about 2 to 2 1/4 cups soaked beans.)
2. Add enough water to cover the beans, bring to a boil and cook for an additional 3 – 4 minutes. (Do not overcook.) Drain and place the beans in cold water to cool. Rub the beans with your fingers to remove the skins. Pour out the skins that rise to the top. Add more water. Repeat this process to remove as much as possible.
3. In a blender, puree 1/2 of the cooked beans, 2 tablespoons of nuts, and a teaspoon of sesame seeds, if using, in about 2 cups of cold water as fine as you can. (The finer it is, the creamier the result will be.) Repeat with the remaining beans. Add water (no more than a cup) to adjust the thickness of the liquid.
4. Run the puree through a fine strainer for a smooth milk-like texture, stirring with a spoon to force it through. (This step is optional.)
5. Lightly salt to taste. Stir well. Refrigerate to chill.
6. Bring a medium pot of water to a boil. Cook somyeon noodles according to the package instructions (about 3 minutes). Drain quickly and shock in cold water to stop cooking. Drain again and rinse in icy cold water. Make serving size mounds. Place the mounds in a colander to drain.
7. Stir up the solids settled on the bottom of the soy milk and pour over the noodles in a serving bowl. Garnish with the julienned cucumbers, tomato pieces and/or sesame seeds. Drop in a few ice cubes and serve very cold.

Read more our recipe Cilantro Lime Chicken with Fresh Avocado Salsa #healthyrecipe #dinnerhealthy #ketorecipe #diet #salad

Source : bit.ly/2xzgoSu