Easy Kongguksu (Korean Cold Soy Milk Noodles)

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

Easy Kongguksu (Korean Cold Soy Milk Noodles)

Quick and easy kongguksu recipe in 10-minutes! Cold Korean soy milk noodle soup made with tofu, soy milk, and somyeon. Creamy, refreshing, and perfect for summer.

Course Lunch, Noodles

Cuisine Korean

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

Keyword cold noodle soup Korean, cold soy milk noodle soup, kongguksu, kongguksu recipe, Korean cold noodles, Korean summer noodles, soy milk noodle soup, vegan Korean noodles

Prep Time 10

Servings

Calories 676

Author Hyegyoung K. 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