When the summer heat sets in, Koreans turn to kongguksu (콩국수): 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.
In a blender, combine tofu, soy milk (or water), peanut butter, sesame seeds, and salt.
Blend until completely smooth and creamy. Taste and adjust seasoning.
Chill the broth in the fridge while you prepare the rest.
Julienne the cucumber and halve the cherry tomatoes.
Boil the eggs to your preferred doneness, then peel and slice in half.
Bring a pot of water to a boil and cook noodles according to package instructions.
Drain and rinse well under cold running water to stop the cooking and remove excess starch.
Divide the noodles into serving bowls.
Pour the chilled tofu broth over the noodles.
Top with cucumber, cherry tomatoes, and a boiled egg.
Finish with an extra sprinkle of sesame seeds if you like.