Kongguksu (Cold Soybean Noodle Soup) for Summer
A refreshing summer noodle specialty made quickly by blending tofu, unsweetened soy milk, and nuts in a blender.
Translated from Korean by AI and not yet checked by a native speaker. Amounts and numbers are taken directly from the original recipe. Read the Korean original →
This summer noodle dish delivers a rich broth using tofu and soy milk, saving you the hassle of soaking and boiling soybeans. Blended nuts add a nutty flavor, and by just boiling the thin wheat noodles, you can easily enjoy a cool and refreshing meal.
- Servings
- 2 servings
- Difficulty
- Easy
- Spiciness
- Not spicy
Ingredients
- Tofu1 block, 350 g
- Unsweetened soy milk2, 190 g
- Nuts1/2 cup
- Water1 1/2 cups
- Thin wheat noodles (somyeon)200 g
- Cucumber1/2
- Salt2 tsp
- Instead of nuts, you can use about 4 tbsp of toasted sesame seeds.
Steps
Prepare the tofu, soy milk, and nuts; instead of nuts, you can also use about 4 tbsp of toasted sesame seeds.
To make the soybean broth, add the tofu, nuts, water, and salt to a blender and blend until smooth.
Pour the blended mixture into a bowl, add the soy milk,
and stir well with ice cubes, then chill it in the refrigerator.
Boil the thin wheat noodles (somyeon), rinse them in cold or ice water, and drain well.
Finely julienne the cucumber for the garnish.
Place the thin wheat noodles in a bowl, pour in the soybean broth, and top with the julienned cucumber to finish.
FAQ
What can I substitute if I don't have nuts?
Instead of nuts, you can blend in about 4 tbsp of toasted sesame seeds to get a rich, nutty flavor.
How can I enjoy the broth even colder?
After mixing the blended broth with soy milk and ice cubes, keep it in the refrigerator to chill thoroughly before serving.
Can I use medium-thick wheat noodles (jungmyeon) or kalguksu noodles instead of somyeon? AI-generated
Chewier jungmyeon or other fresh noodles also pair wonderfully depending on your preference.
