This is not the traditional recipe by any means however, it’s a super easy way to make a Kong-Guksu type noodle dish with the same nutritional values. I even incorporated some Japanese flavors into this recipe 🙂

Ingredients: 

• Somen, wheat noodles, or soba
• Tofu
• Peanut butter
• Salt
• MSG 
• Sugar
• White Dashi 
• Water
• Cucumber
• Tomato

1. Make the broth in a blender: add a single portion size of tofu (for me this is usually ¼ of a block), 1 big spoonful of peanut butter, pinch of salt + MSG + sugar, and water and blend.
2. Add white dashi (to taste) and more water (if needed) to the broth and blend 
3. Store the broth in the fridge while you cook the noodles
4. Rinse the cooked noodles thoroughly with ice cold water
5. Julienne cucumber and quarter tomato 
6. Pour the broth over the noodles and top with cucumber and tomato. OPTIONAL: add a boiled egg