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

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!

Course Lunch, Noodles

Cuisine Korean

Diet Halal, Hindu, Kosher, Low Lactose, Vegan, Vegetarian

Keyword cold soy milk noodle soup, kongguksu, Korean cold noodles, soy milk, soy milk noodle soup

Prep Time 10

Servings

Calories 676

Author Holly Ford

Equipment

blender

Ingredients

10 oz (300 g) tofu either soft or firm
1 1/2 cup (360 ml) soy milk plain and unsweetened
1 cup (240 ml) cold water or more
1/2 cup (65 g) dry roasted peanut shelled, unsalted
2 tbsp toasted sesame seeds
1 tsp salt or more to season
1 tsp sugar optional
2 servings thin wheat noodles (somyeon)

To garnish

ice cubes
cucumber shredded
cherry tomato
hard-boiled egg

Instructions

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.

Video

Nutrition