Easy Kongguksu (Cold Soy Milk Noodle Soup)

Make easy kongguksu at home in just 10 minutes! This cold Korean soy milk noodle soup is creamy, refreshing, and naturally vegan—perfect for summer. A quick, plant-based recipe using tofu, soy milk, and somyeon noodles.

When summer hits in Korea, cold noodles start calling—and kongguksu, this creamy, chilled soy milk noodle soup, is always at the top of my list. It’s nutty, refreshing, and naturally plant-based—a simple dish that somehow feels comforting and light all at once.

I didn’t love kongguksu right away. Cold soy milk soup? I was skeptical. But one perfect bowl won me over.

Now, it’s my go-to when I want something quick and cooling. And with this shortcut version, there’s no need to soak or peel soybeans—just blend tofu with plain soy milk, a few roasted peanuts, and sesame seeds for a creamy, nutty broth.

Serve it over somyeon noodles with crisp cucumber, tomatoes, and a few ice cubes, and you’ve got a Korean summer noodle dish ready in under 10 minutes. It’s a time-saving recipe at its best.

If you’re into cold noodle dishes like this, check out my spicy bibim guksu recipe—it uses the same somyeon noodles but with a bold, tangy gochujang sauce. Or cool off with a bowl of classic naengmyeon, made with chewy buckwheat noodles in icy broth—refreshing and full of flavor.

Notes on Key Ingredients

To make this shortcut kongguksu both fast and flavorful, I use a blend of tofu and plain, unsweetened soy milk as the base. It skips the time-consuming process of soaking and peeling soybeans but still gives you that creamy, nutty broth. I enhance the flavor further with a handful of dry roasted peanuts and toasted sesame seeds—these little additions bring out the natural nuttiness that soy milk alone sometimes lacks.

For noodles, go with somyeon (thin wheat noodles), which have the perfect bite and smooth texture for cold soups. Once cooked and chilled, they pair beautifully with the soy milk broth.

As for toppings, I like to keep it simple with shredded cucumber, cherry tomatoes, and sometimes a halved hard-boiled egg. Ice cubes are optional, but they give the bowl an extra refreshing chill that’s perfect on hot summer days.

How to Make Kongguksu (Cold Soy Milk Noodle Soup)

1. Create soy milk broth: Combine tofu, soy milk, peanuts, sesame seeds, and water in a blender. Process until smooth, adding more water for a thinner consistency. Season with salt and optional sugar.

2. Prepare the Noodles: Boil somyeon (thin wheat noodles) according to the package. For a chewier texture, splash in a bit of cold water once it starts boiling. Rinse well under cold water to stop the cooking.

3. Garnish and serve: Place the noodles in bowls and pour the cold soy milk broth over them. Top with cucumber, tomato, and a hard-boiled egg. Ice cubes are optional, but they make it extra refreshing.

My Favorite Side for Kongguksu

Did you know that kongguksu is often paired with yeolmu kimchi—a light, slightly tangy kimchi made from young radish greens? It’s especially popular in the summer and makes a perfect side to this cold soy milk noodle soup. Cool, creamy, and a little crunchy—it’s a combo I always look forward to.

More Easy Noodle Recipes to Try

• Janchi Guksu (Korean Noodle Soup)
• 15-Minute Sesame Soba Noodle Bowl
• 20-Minute Beef Gochujang Noodles
• Korean-Style Ground Beef Noodles

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