Cold noodle soup can be a great way to keep it light, fresh and flavorful. This soy milk noodle soup is known as Kongguksu 콩국수 and is a summertime favorite in Korea. Our variation of this recipe adds a little more depth with an added umami element from the kimchi brine. This also happens to be a great way to retain the probiotic goodness! Keep it raw when you can.
We make plenty of time to ferment foods and occasionally plenty of time to prepare meals, but always look for ways to trim prep time down without sacrificing flavor. Often the soy broth is made from the whole dried beans, but found using a pack of tofu to be just as tasty and saved us hours in the kitchen.
Prep Time: 15 minutes
1 16oz pack of tofu
3 tofu packs full of cold water
4oz Pangea Ferments Kimchi Brine or reserve brine from Kimchi
4 tbsp peanut butter
1/2 tbsp raw cane sugar (optional)
1 tsp sea salt
8 tsp toasted sesame seeds (1 tsp per bowl or as desired)
1 tomato cut into wedges
1 cucumber julienned
16oz Pangea Ferments Kimchi
8 packs ramen noodles (approx 2.5oz) - our pick: Lotus Foods Gluten Free Noodles
Blend all the ingredients together on high for 15 seconds or until a watery consistency and move to the fridge.
For soft boiled eggs:
Bring approx 6cups of water and 2 tbsp vinegar to a boil, add your eggs, cover and continue to boil for 7min. Immediately remove eggs from water and place in container of ice water to halt cooking.
In a separate pot cook the noodles according to packaging. Lotus Foods ramen takes about 4 minutes.
While bringing water to a boil prep your toppings.
When the noodles are fully cooked place them in a colander and rinse with cold water.
Place your noodles into bowls and fill with chilled soup just up to cover noodles.
Add your eggs and toppings. Enjoy!