🇰🇷 韓式豆漿冷麵 콩국수 Cold soy milk noodle soup

看到白種元Reel中的豆漿冷麵，就忍不住想要嘗試！ 這道料理不僅清爽消暑，還健人友善！ 不來試試嗎？💪🔥 營養素參考Macros : Cal 413 P30 C43 F19 👉🏻 熱鍋中將四大匙白芝麻炒至金黃色備用 接著在攪拌機中加入一盒板豆腐和半盒嫩豆腐 再用豆腐盒子量取兩盒飲用水，倒入攪拌機 加入花生醬、炒好的白芝麻、鹽巴和糖，攪拌至順滑 將韓式素面放入滾水中煮2到3分鐘 然後立即放入冰水中冰鎮至Q彈 最後將麵條與豆漿湯底組裝好 並用水煮雞胸肉和豆苗裝飾，即可享用！ Note: 建議先加一盒水試濃度，再用另外一盒水調整到自己喜歡的濃度 🥦 材料 ingredient ( 豆漿可作3~4人份） 板豆腐 firm tofu 1 box 嫩豆腐 tofu 1/2 box 水 water (2 portion of tofu box) 花生醬 penut butter 1 5~2 tbsp 白芝麻 white sesame 4 tbsp 砂糖 sugar 1 tbsp 鹽 salt 1 tsp 韓式素面 korean Noodle-Somen 50~60g 雞胸肉 chicken breast 40~50g 豆苗 pea shoots 🍳 46/ 100 #whatalicooks #韓式豆漿冷麵 #콩국수 #BaekJongwon #Coldsoymilknoodlesoup 👉🏻 Heat a pan and toast 4 tbsp of white sesame seeds until golden brown, then set aside In a blender, add one block of firm tofu and half a block of soft tofu Use the tofu container to measure and add two containers of drinking water Add peanut butter, the toasted sesame seeds, salt, and sugar, then blend until smooth Cook the Korean somen noodles in boiling water for 2 to 3 mins, then immediately chill them in ice water to achieve a chewy texture Finally, assemble the noodles with the tofu-based soy milk broth, and garnish with boiled chicken breast and bean shoots Enjoy!