Kongguksu cold noodles in creamy tofu-sesame broth

Ingredients

For 1 serving

• Soba noodles75 g
• Silken tofu200 g
• Soy milk150 ml
• Tahini1 tablespoon
• Saltto taste
• Cucumber100 g
• Cherry tomatoes80 g
• Sesame seeds1 teaspoon

Contains: gluten, soy, sesame,

In season: June – August

Method

1. Blend the silken tofu with the soy drink, tahini and a pinch of salt until smooth and pourable; chill it in the fridge while you prepare the rest, or add an ice cube to cool it straight away.
2. Bring a pan of water to the boil and cook the soba for the time on the packet (usually 4–5 minutes), until tender.
3. Drain and rinse under ice-cold water, rubbing them between your hands to remove the starch, until cold and springy.
4. Wash the cucumber and cut into julienne; halve the cherry tomatoes.
5. Put the soba in a bowl, pour the cold cream over and top with cucumber, tomatoes and sesame seeds; taste and adjust the salt.