Tofu Soybean GukSu (두부 콩국수)

Main Ingredients:

• 1 pack soft tofu (14 oz)
• 2 cups milk
• 3 tbsp roasted unsalted peanuts (1 oz)
• 1/4 cup sliced almonds (1 oz)
• 2 tbsp sugar (optional)
• 1/2 tsp salt
• some cucumber (garnish)
• some cherry tomatoes (garnish)
• some black sesame seeds (garnish)

Noodles Ingredients:

• 8 oz thin noodles
• 12 cups water
• 1 tsp salt

Steps:

1. Obtain 1 pack of soft tofu. You can use the type of tofu you like.
2. Cook the tofu in  boiling water for about 30 seconds.
   
   
   
3. Obtain 3 tbsp of roasted, unsalted peanuts and 1/4 cup of sliced almonds. Depending what you have or what your flavor, you can use different kind of nut such as: walnuts, pine nuts, cashews and etc. Just obtain about 1/2 cup worth of the nut that you pick. If you use walnuts, soak them in water for sometime and remove the skins.
   
   
   
4. Add the tofu, and 2 cups of milk in a blender.
   
   
   
5. Grind for about a minute, or until you have well blended soybean milk.
6. Pour the soup into a large mixing bowl and add 2 tbsp of sugar and 1/2 tsp of salt. Mix until the sugar and salt dissolves. You may want to adjust the sweetness or saltiness. 
   
   
   
7. Cover the container and chill it in the refrigerator for an hour or more before serving.
8. When it is time to serve this food, julienne some cucumber and cut some cherry tomatoes in half for garnish. 
9. Obtain about 8 oz of thin noodles.
10. Add the thin noodles in about 12 cups of boiling water with 1 tsp of salt and cook them for about 4-5 minutes.
    
    
    
11. Rinse the cooked noodles in cold water several times and drain.
    
    
    
12. Put some of the noodles, cucumber and tomatoes in serving bowl.
    
    
    
13. Pour some of the soup on top of the noodles. If you want extra cold noodles, add some ice.
14. Sprinkle some black sesame seeds on top for garnish if you have them.