Refreshing Kongguksu (Cold Soybean Noodle Soup) with Tofu and Soy Milk
A refreshing summer cold soybean noodle soup easily made by blending tofu, unsweetened soy milk, and nuts together.
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 kongguksu makes a simple broth by finely blending tofu and soy milk instead of boiling soybeans from scratch. Adding nuts brings out a savory flavor, making it perfect as a refreshing one-bowl meal during the sweltering summer. Chill the richly blended broth and pour it over boiled thin wheat noodles to enjoy.
- Servings
- 2 servings
- Difficulty
- Easy
- Spiciness
- Not spicy
Ingredients
- Tofu1 block, 400 g
- Unsweetened soy milk1 cup (200 g)
- Nuts1/2 cup (almonds, roasted peanuts)
- Water1 1/2 cups
- Salt1/2 tbsp
- Garnishcucumber, hard-boiled egg, etc.
- Soft tofu or silken tofu also works well, and if you have peanut butter, you can use 2 tbsp instead of nuts.
Steps
Prepare the ingredients
1 block, 1 pack (400 g) of domestic soybean tofu, 1/2 cup of nuts such as peanuts or almonds, and 2 tbsp toasted sesame seeds.
A cup of soy milk is missing from the photo because it goes in when blending.
Soft tofu (sundubu) or silken tofu also works well, and if you have peanut butter, you can add 2 tbsp instead of nuts.
Make the soybean soup
Add all the ingredients and blend finely.
When it is not too thin and feels slightly thick, that is the perfect consistency.
Keep it cold in the refrigerator or freezer, then boil thin wheat noodles and enjoy it refreshingly cold.
Boil the noodles
Add thin wheat noodles (somyeon) or medium-thick wheat noodles (jungmyeon) to vigorously boiling water, boil until chewy, and drain the water completely...
Finish the dish
Place julienned cucumber garnish over the boiled thin wheat noodles and pour in the soybean broth.
I floated small ice cubes so it stays cold the entire time you eat.
If you chill the soybean broth in advance, the ice will not melt quickly and it stays cold the entire time you eat.
Ppunwife's tips
- If you chill the soybean broth in advance, the ice will not melt quickly and it stays cold the entire time you eat.
FAQ
What can I substitute if I don't have nuts?
Instead of nuts such as almonds or peanuts, you can also add 2 tbsp of peanut butter.
Can I use other types of tofu besides regular firm tofu?
Depending on your preference, you can also use soft tofu (sundubu) or silken tofu to blend the broth.
Can I use other noodles instead of thin wheat noodles (somyeon)?
Depending on your preference, you can boil medium-thick wheat noodles (jungmyeon) until chewy instead of thin wheat noodles, and they will pair very well.
