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
Units
Scale
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)
- 1/2 tsp salt
- 1 tbsp miso paste
- 1/4 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.