Easy Kongguksu (Korean Chilled Soy Milk Noodle Soup)
Ingredients
- 14 oz (400g) somyeon (thin Korean wheat noodles)
- 14 oz (400g) silken tofu, drained
- 3 cups (720ml) unsweetened soy milk
- 3 tbsp toasted white sesame seeds
- 2 tbsp smooth natural peanut butter or pine nuts
- 1 tsp fine sea salt, plus extra to taste
- 1 tsp granulated sugar (optional)
- 1 Persian cucumber, julienned
- 4 cherry tomatoes, halved
- Ice cubes, for serving
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Instructions
- 1
Bring a large pot of water to a rolling boil and cook the somyeon noodles for 3 to 4 minutes, until tender but chewy.
- 2
Drain the noodles immediately and rinse thoroughly under cold running water, rubbing them gently to remove excess starch. Drain well and divide among four chilled bowls.
- 3
In a high-speed blender, combine the silken tofu, unsweetened soy milk, toasted sesame seeds, peanut butter (or pine nuts), sea salt, and sugar.
- 4
Blend on high speed for 1 to 2 minutes until the mixture turns into an exceptionally smooth, creamy broth.
- 5
Taste the broth and adjust with a pinch more salt if needed; cold soups require adequate seasoning to highlight their subtle nutty flavor.
- 6
Pour the chilled soy broth over the prepared noodles in each bowl. Garnish with julienned cucumber, cherry tomato halves, and ice cubes before serving.
Notes
Using silken tofu alongside soy milk bypasses the hours-long process of soaking and boiling whole soybeans while achieving a rich, luxurious body. Adjust the salinity right before serving, as chilling dulls flavor perception. Serve with cold, aged napa cabbage kimchi to contrast the sweet nuttiness of the broth.
The Story Behind Kongguksu
Kongguksu dates back to Korea's Joseon Dynasty, historically prepared during the sweltering summer peak to replenish lost energy and stay cool. Traditionally, whole yellow soybeans were soaked overnight, gently simmered, and painstakingly ground on a heavy stone mill to produce a nutrient-dense protein broth. Over centuries, this humble dish became an integral staple of Korean seasonal eating, cherished for its clean, pure flavor profile. The modern quick method honors this heritage while streamlining preparation for contemporary home kitchens.
Discover Easy Kongguksu (Korean Chilled Soy Milk Noodle Soup)
Hooni Kim
Chef Hooni Kim emphasizes the importance of balancing delicate plant proteins and clean, natural nuttiness when preparing traditional Korean broths. In his published work, he highlights how cold dishes like Kongguksu rely on ingredient quality and precise seasoning rather than heavy fats to create satisfying depth.