Heat the toasted sesame oil and vegetable oil in a medium saucepan on medium heat. Fry the spring onions, and ginger to infuse the flavour into the oil. Fry for a couple of minutes. In a blender, combine the tofu, soy milk, peanuts, sesame seeds, and water. Blend these ingredients until they form a smooth mixture. Add more water if you prefer a thinner consistency. Armed with a good blender, you’re just seconds away from your meal. Simply add your ingredients into the blender, process until smooth, then pour the resulting mixture over your cooked noodles. It’s as straightforward and efficient as it gets. List of Ingredients In one study, eating 1/2 cup (43 grams) of soy nuts daily was found to reduce diastolic blood pressure (the bottom number of a blood pressure reading) by around 8% in some, but not all women ( 21). The resulting bone loss may cause postmenopausal women to develop weak and brittle bones, a condition known as osteoporosis.

In addition, fermented soy foods, such as soy sauce, tempeh, miso, and natto, are often considered more beneficial than non-fermented soy products. That’s because fermentation helps reduce some of the antinutrients naturally found in soy foods ( 60). Standard Soy Sauce from the supermarket is great for noodles. That being said however, there is both light soy sauce and dark soy sauce versions available. If you want your noodles to have a golden brown colour like Asian restaurant noodles, you will need to use a combination of both types of soy sauce. For instance, research suggests that soy isoflavones may help reduce the frequency and severity of hot flashes ( 33, 34).I like adding green onions to the top, as well as bok choy, though you can add any green veggies you like. I think blanched spinach or kale would also be wonderful on these soy sauce noodles. However, these results aren’t unanimous, and several studies have failed to find a strong link between soy foods and blood sugar control in healthy people and those with type 2 diabetes ( 25, 26, 27). Green onions: these add both an onion flavor as well as pops of colour to the dish. We need only finely slice them with a knife and chopping board.

Dark Soy Sauce: this is the secret ingredient in Asian cooking that turns things a lovely golden brown colour! It is different from regular (sushi) style soy sauce. If you made this recipe with regular soy sauce, it will still work, however, the colour will be lighter than shown in the photos throughout the post. Creating kongguksu from scratch can indeed be a lengthy process, given that its primary ingredient, soybeans, requires careful preparation to transform into soy milk. Sesame oil– Toasted (ie brown-hued) as opposed to un-toasted (yellow-hued, with less sesame flavour). Here in Australia, toasted sesame oil is the norm. It’s actually hard to find un-toasted. Note the sesame oil is added to the sauce and not used for as frying fat, because it loses flavour the longer it’s cooked.However, it’s unclear whether these small blood-pressure-lowering benefits apply to people with normal and elevated blood pressure levels. Generally, the less processed a soy food is, the more vitamins, minerals, and beneficial compounds it may contain. On the other hand, the more processed a soy food is, the more salt, sugar, fat, and unnecessary additives and fillers it likely contains.