Chilled silken tofu noodle soup (Korean Kongguksu inspired)

Ingredients

• 1 block Silken tofu
• 1 tbsp Peanut butter powder or peanut butter
• 2 Garlic cloves
• 1 thumb-sized piece ginger
• 1 tbsp Miso paste
• 1 tbsp Soy sauce
• 1 tbsp Rice vinegar (or other vinegar)
• 50 ml Plant milk (sub water)
• as needed Tomato wedges
• as needed Julienned cucumber
• 1 tsp Sesame oil
• 1 tsp Sesame seeds
• 1-2 Noodles
• as needed Jammy eggs

Steps

1. Blend tofu, peanut butter powder/peanut butter, garlic, ginger, miso, soy sauce, vinegar, plant milk, and sesame seeds until smooth.
2. Taste and adjust saltiness or acidity with more soy sauce or vinegar if needed.
3. Cook noodles according to package instructions and drain.
4. Pour the blended sauce over the noodles.
5. Garnish with tomato wedges, julienned cucumber, extra sesame seeds, and jammy eggs. Drizzle sesame oil.