Enjoy a refreshing bowl of Kongguksu, a traditional Korean Cold Soy Milk Noodle Soup, without the typical hassle. This 10-minute recipe uses tofu and store-bought soy milk for an instantly ready soup base, delivering authentic flavor. All you need to do is cook the noodles!

A bowl of kongguksu, Korean cold soy milk noodle soup is garnished with cucumber and tomato.

When summer rolls around in Korea, two noodle dishes become favorites in Korean cuisine: Kongguksu, a cold soy milk noodle soup, and Naengmyeon, cold buckwheat noodles.

Kongguksu is a unique dish with a simple yet tasty soy milk base. But it’s not for everyone. Even in Korea, people either love it or don’t. I was one of those who didn’t really care for it at first.

Chopsticks holding Korean summer noodles, kongguksu, from the cold soy milk soup base in a bowl

Then, I discovered an amazing bowl of Kongguksu, which changed everything for me. Now, I can’t wait for summer to savor this healthy and refreshing cold noodle soup.

If you enjoy this refreshing noodle soup, you might find yourself looking forward to summer to have it again. This 10-minute recipe makes it easy to prepare the plant-based dish, perfect for vegan or vegetarian diets.

Kongguksu in cold soy milk soup base served cold with summertime Korean kimchi.

What is kongguksu?

Kongguksu is a traditional Korean summer noodles that stands out as a protein-rich meal suitable for both vegetarians and vegans. This unique plant-based dish combines noodles with a chilled soy milk broth. In English, the name “kongguksu” translates to “bean noodle soup.”

The creamy soy milk broth is typically seasoned with a touch of salt and then served over wheat or somyeon noodles (somen), giving the dish its signature appearance of white bean noodle soup.

Try my Sesame Soba Noodles for another quick and easy summer noodle idea!

Korean cold soy milk soup noodles called kongguksu served in a bow with garnishes.

Time-Saving Kongguksu Recipe

Making traditional kongguksu from scratch is quite time-consuming. The process involves soaking the soybeans for several hours, rubbing them to remove their skins, boiling them until they are soft, and then allowing them to cool completely.

Instead, I offer an easy recipe that takes just a few minutes and is equally tasty. Use a blend of tofu and unsweetened store-bought soy milk to create the broth quickly. This method saves time while preserving the authentic flavor, providing a protein-packed, creamy base without the hassle.

Soy milk can be mild and bland for some tastes. I enhanced the flavor by adding roasted peanuts and sesame seeds. Blending these with tofu and soy milk adds a distinct nuttiness, making the broth more flavorful.

Key Ingredients

Ingredients for making Korean soy milk noodle soup, kongguksu recipe.

Here’s a list of simple ingredients you’ll need to prepare this quick and easy Kongguksu recipe:

  • Wheat noodles: Opt for thin somyeon (also known as somen) for the best result.
  • Tofu: A key ingredient for the broth.
  • Soy milk: Ensure it’s unsweetened without any added flavor to maintain the authentic taste.
  • Dry roasted peanut: I prefer unsalted peanut but lightly salted is also usable based on your preference.
  • Toasted sesame seeds: These are used for seasoning. Sugar is optional, so use it according to your preference if you want a hint of sweetness.
  • Garnishes: To enhance your dish, consider adding ice cubes, cucumber slices, diced tomatoes, or hard-boiled eggs as a garnish. Feel free to add anything else you desire.

How to make Kongguksu

Here’s a quick guide on how to make this refreshing Korean Cold Soy Milk Noodle Soup – Kongguksu:

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.

Prepare the Noodles

Cook noodles according to package instructions. For chewier noodles, add cold water when it starts to boil. Drain and rinse under cold water. In serving bowls, add noodles and pour the tofu soy milk broth over them.

Garnish and serve

Cucumber, tomato, and ice are added to garnish kongguksu, soy milk noodle soup.

For extra refreshment, add ice cubes. Hard-boiled eggs, cucumber slices, and diced tomatoes are great additions. Feel free to add any other garnishes you like.

Perfect Pairings for Cold Soy Milk Noodle Soup

Korean soy milk noodle soup is typically enjoyed during the summer, so it pairs well with light and crisp summer-style kimchi such as summer radish green kimchi (yeolmu kimchi). Or serve with any of your favorite kimchi.

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A bowl of kongguksu, Korean cold soy milk noodle soup is garnished with cucumber and tomato.

Easy 10-Minute Kongguksu (Cold Soy Milk Noodle Soup)

Make quick, flavorful Kongguksu, Korean Cold Soy Milk Noodle Soup, at home. This 10-minute time-saving recipe uses tofu and store-bought soy milk. Only cooking required? The noodles!
5 from 3 ratings

Recipe Video


To garnish

  • ice cubes
  • cucumber, shredded
  • cherry tomato
  • hard-boiled egg



  • In a blender, combine the tofu, soy milk, water, peanuts, and sesame seeds. Blend these ingredients until they form a smooth mixture. Add more water if you prefer a thinner consistency. For seasoning, add salt and, if you'd like, some sugar.
  • Cook the wheat noodles as per the package instructions. Here's a tip for chewier noodles: Pour cold water into the pot when it begins to boil. After cooking, drain the noodles and rinse them under cold running water.
  • In individual serving bowls, add the noodles and then pour the tofu soy milk broth over them. To make it extra refreshing, add some ice cubes. Garnish with cucumber slices and tomatoes. Hard-boiled eggs also make a great addition.
Calories: 676kcal, Carbohydrates: 68g, Protein: 30g, Fat: 33g, Saturated Fat: 5g, Polyunsaturated Fat: 11g, Monounsaturated Fat: 14g, Sodium: 1520mg, Potassium: 542mg, Fiber: 7g, Sugar: 9g, Vitamin A: 698IU, Vitamin C: 13mg, Calcium: 540mg, Iron: 5mg
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