Soy Milk Noodles (Kongguksu) is one of Korea's most beloved summer dishes. A silky, lightly savoury broth made from blended soy milk, served ice-cold over thin wheat noodles, topped with sliced cucumber and tomato, and a sprinkle of sesame seeds. It's cooling, creamy, and completely plant-based by nature.
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❓What is Soy Milk Noodles or Kongguksu?
Kongguksu (콩국수) is a traditional Korean cold noodle dish, most commonly eaten during summer. The name breaks down simply: kong (콩) means soybean, guk (국) means soup or broth, and su (수) means noodles. The broth is made by soaking dried soybeans overnight, boiling them until tender, then blending with cold water until completely smooth and creamy. Alternatively, unsweetened soy milk can also be used.
Soy Milk Noodles has deep roots in Korean home cooking. The recipe is simple, frugal, and nourishing enough to serve in summer when the heat makes hot food unappealing. Kongguksu is one of the few Korean dishes designed to be eaten cold from start to finish. The broth is seasoned with salt and miso paste for savory and umami, then the natural, nutty sweetness of the soybeans is let to come through cleanly.
💖 Why You'll Love This Soy Milk Noodles
- It requires almost no cooking: the hottest step is boiling the noodle, and that's it.
- Naturally high in plant-based protein from the soy milk, making it a genuinely nourishing meal despite how light it feels.
- The flavor is subtle and clean - nutty, creamy, faintly sweet. It's a refreshing change from bold, heavily seasoned dishes.
- One of the fastest wholesome meals you can put on the table in under 30 minutes, and most of it is just waiting for the broth to chill in the fridge.
More special Asian summer recipes for you to try out:
📝 How To Make Soy Milk Noodles
Ingredients
Broth
- 400 ml unsweetened soy milk
- 200 g silken tofu
- 1 tablespoon toasted sesame seeds (or 1 teaspoon sesame oil if that's all you have)
- ½ teaspoon salt
- 1 tablespoon miso paste
- ¼ teaspoon mushroom seasoning (optional)
- Ice cubes for serving
Noodles
- 200 g somen, wheat noodles, ramen noodles, or thin rice noodles
Toppings
- 1 small cucumber, julienned
- 8–10 cherry tomatoes, halved
- Toasted sesame seeds
- Optional: chili crisp or chili oil
Instructions
Make the broth
- Blend soy milk, silken tofu, sesame seeds, salt, miso paste, and mushroom seasoning until completely smooth. Then taste the mixture.
- It should taste creamy, nutty, and lightly savory. If it tastes flat, add another pinch of salt. Let it chill in the fridge.
Cook the noodles
- Cook according to package instructions.
- Rinse thoroughly under cold water. This step is important because warm noodles will make the broth less refreshing.
Garnish and Serve
- Divide noodles between bowl. Then pour over the cold soy milk broth.
- Add sliced cucumber, cherry tomatoes and sprinkle with sesame seeds and chilli oil.
- Top with a few ice cubes if serving immediately.
🎯 Tips For Success
- You can mix the noodle with chili oil or sesame oil first to prevent stickiness if not serve immediately.
- Additionally, you can toss in a few ice cubes while blending to speed up the chilling process.
- Individual salt preferences vary a lot with kongguksu, so it's easier to season each bowl at the table when serving many people.
🥢 Final Thoughts
This Soy Milk Noodles is the recipe I reach for then it's too hot to cook, or too hot to even think about going outside. No prolong steam, or heat, or standing over a stove. Just cold, creamy broth poured over chilled noodles, and handful of cucumber, and a seat in front of the fan.
I guess the Korean summers are brutal, so Kongguksu is the answer generations of Korean cooks landed on. It's the kind of culinary wisdom popped up around the problem of heat, and to be frank, I don't think it needs any updating. It's already brilliant, wholesome, cooling as it is.
Whenever you find yourself in the middle of a heatwave with no appetite for anything warm, make this. It takes barely any effort, asks almost nothing of your kitchen, and delivers something genuinely restorative. A cold bowl of Soy Milk Noodles on a hot day is one of those small, simple pleasures that reminds you that the best food doesn't always require the most work.
If you try this recipe, please let me know what you think in the comment below or tag me on Instagram @veggieanh. Stay cool, stay hydrated.
Print📖 Recipe
Soy Milk Noodles (Kongguksu)
Description
Soy Milk Noodles (Kongguksu) is one of Korea's most beloved summer dishes. A silky, lightly savoury broth made from blended soy milk, served ice-cold over thin wheat noodles, topped with sliced cucumber and tomato, and a sprinkle of sesame seeds. It's cooling, creamy, and completely plant-based by nature.
Ingredients
Broth
- 400 ml unsweetened soy milk
- 200 g silken tofu
- 1 tbsp toasted sesame seeds (or 1 tsp sesame oil if that's all you have)
- ½ tsp salt
- 1 tbsp miso paste
- ¼ tsp mushroom seasoning (optional)
- Ice cubes for serving
Noodles
- 200 g somen, wheat noodles, ramen noodles, or thin rice noodles
Toppings
- 1 small cucumber, julienned
- 8-10 cherry tomatoes, halved
- Toasted sesame seeds
- Optional: chili crisp or chili oil
Instructions
Make the broth
- Blend soy milk, silken tofu, sesame seeds, salt, miso paste, and mushroom seasoning until completely smooth. Then taste the mixture.
- It should taste creamy, nutty, and lightly savory. If it tastes flat, add another pinch of salt. Let it chill in the fridge.
Cook the noodles
- Cook according to package instructions.
- Rinse thoroughly under cold water. This step is important because warm noodles will make the broth less refreshing.
Garnish and Serve
- Divide noodles between bowl. Then pour over the cold soy milk broth.
- Add sliced cucumber, cherry tomatoes and sprinkle with sesame seeds and chilli oil.
- Top with a few ice cubes if serving immediately.
Notes
You can mix the noodle with chili oil or sesame oil first to prevent stickiness if not serve immediately.
Additionally, you can toss in a few ice cubes while blending to speed up the chilling process.
Individual salt preferences vary a lot with kongguksu, so it's easier to season each bowl at the table when serving many people.
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