In scorching climate, nothing satisfies like ice-cold kongguksu, a Korean soy milk noodle soup. This model is extra saucy than brothy because of the inclusion of nutty tahini and savory miso, which add each physique and taste. You’ll be able to high your bowl with no matter greens or crunchy bits you have got readily available (grated carrots, sliced radishes, scallions, or toasted peanuts or cashews all work nicely), however the spoonful of chili crisp is a nonnegotiable; I like Lao Gan Ma for its steadiness of texture and warmth.
My favourite factor about this recipe is that it very simply scales down to at least one serving—ideally suited for once I come residence sunburnt from a day on the park or the seaside and wish one thing fast, chilly, and satisfying. Once I’m making it only for me, I skip the bowl of ice water and simply run the eggs and noodles underneath chilly water within the sink to get them to temp. Much less dishes, huge win.
Be sure you get unsweetened, unflavored soy milk for this recipe—vanilla noodles will not be the vibe. My favourite model is Edensoy, which is made from simply purified water and natural soybeans (no components or stabilizers), and has a savory, practically-homemade style.
