Do you have any food that reminds you of summer? This cold, sweet and savory noodle soup is one of mine. With tofu, almond milk, sesame seeds and peanut butter, you can make a fabulous vegan and gluten-free noodle soup in minutes!
As a matter of fact, this recipe is originally from Korean soy milk noodle soup, called 콩국수(Kongguksu) in Korean. We usually grind beans to make creamy and nutty broth for the noodle soup and add some fresh cucumber and cherry tomatoes.
However, sadly, according to Monash University, the serving size of soybeans is very restricted. But I shouldn’t just give up my favorite summer meal, right? 😉
So, in this video, I’m going to tweak the original recipe by leaving the soybeans out, instead, turn tofu, almond milk and peanut butter into the broth. I think the key to this tofu & almond milk noodle soup is to make the same umami flavor as the original one. Thus, I’ve experimented with the ratio of all ingredients for the perfect broth, and I think I finally made it!
If you’ve already tried the Korean soy milk noodle soup, I bet you’ll be surprised how well the alternatives work. Or even if you never taste the original flavor, I’m sure you’ll be utterly happy with this refreshing meal.
Lastly, in my experience, many buckwheat noodles contain wheat flour, even sometimes more than buckwheat flour in it, which means they are not gluten-free. So be sure to check the ingredients on the label if you’re sensitive to gluten. I found the 100% buckwheat noodles that I used in this video at Whole Foods Market.
I hope you enjoy this recipe!
WATCH HOW TO MAKE COLD TOFU & ALMOND MILK NOODLE SOUP
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INGREDIENTS
- 110g 100% buckwheat noodles
- 40g cucumber, sliced
- 8 cherry tomatoes, chopped
- 160g tofu (except silken)
- ½ cup almond milk
- 1 tbsp peanut butter
- 1 tbsp sesame seeds
- 1 tbsp maple syrup
- ½ tbsp salt
theslowfodmap.com 
콩국수 with silken tofu is a brilliant idea! A couple of weeks ago I made 콩국수물 from scratch including soaking the soybeans but I learnt a lesson that I got a stomachache. Happy to find this alternative recipe. 고마워요 🙂 I think you can also find 국수면 made of 100% rice flour in case if anyone is having a problem finding the 100% buckwheat soba noodles like me.
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Hello, I’m glad my recipe is helpful for you. 🙂 And I agreed that rice noodles are also an excellent choice! Let me just make sure one thing. I only use plain or firm tofu, not silken. Because my recipe is low-FODMAP and silken tofu contains high amounts of Oligos- GOS, according to the Monash University. I’ve linked the information below in case you wonder why only silken tofu is high-FODMAP. I hope you enjoy my recipe! 🙂
https://www.monashfodmap.com/blog/talking-tofu/#:~:text=Our%20analyses%20have%20revealed%20that,FODMAPs%20in%20a%20170g%20serve.
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Can’t wait to try it! Does the broth keep for a week in the fridge? Can i make it a day in advance and use it later on?
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Hello, Casie. I’m sorry for the late reply. I wouldn’t recommend keeping this broth for a week. But you can definitely make the broth a day in advance. 🙂
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