Kongguksu with soba noodles and ume plum pickled tomatoes
Chilled soy milk noodles in a nutty, creamy broth, topped with ume plum vinegar-pickled tomatoes, fresh julienned cucumber, and crispy rice. Lately I’ve been craving kongguksu. The broth for this Korean cold noodle dish is made by blending soaked soybeans (and sometimes pine nuts) until creamy, the freshest, savoriest soy milk. it’s a mild dish…