When the summer heat sets in, Koreans turn to kongguksu (콩êµìˆ˜): chewy noodles in a chilled, nutty soybean broth. Traditionally, the broth is made by soaking and grinding soybeans, but today I’m sharing a shortcut version that’s just as creamy and delicious, without all the extra work. All you need is a block of tofu, some soy milk (or water), and a few pantry staples.
This recipe is not only refreshing but also protein-packed and vegetarian-friendly, making it the perfect light meal for a hot day.
Kongguksu (Korean Cold Soy Milk Noodles)
Ingredients
For the broth
For the toppings
For the noodles
Instructions
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Make the broth
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In a blender, combine tofu, soy milk (or water), peanut butter, sesame seeds, and salt.
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Blend until completely smooth and creamy. Taste and adjust seasoning.
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Chill the broth in the fridge while you prepare the rest.
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Prepare the toppings
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Julienne the cucumber and halve the cherry tomatoes.
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Boil the eggs to your preferred doneness, then peel and slice in half.
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Cook the noodles
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Bring a pot of water to a boil and cook noodles according to package instructions.
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Drain and rinse well under cold running water to stop the cooking and remove excess starch.
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Assemble the bowls
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Divide the noodles into serving bowls.
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Pour the chilled tofu broth over the noodles.
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Top with cucumber, cherry tomatoes, and a boiled egg.
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Finish with an extra sprinkle of sesame seeds if you like.
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User Reviews
Thank you for this recipe. I have been making it frequently. Very excellent for summer or a busy schedule.