ramyaramesh3007This creamy soy milk noodles is a cold, refreshing korean dish that can be put together in just 10 minutes! High in protein and gluten free.
Kongguksu (콩êµìˆ˜) is a popular Korean dish in the summer and it usually features thin wheat noodles served in a chilled, creamy soy milk broth. It has a nutty flavour profile with a silky texture, making it the perfect slurp-able goodness of a dish.
The best part is that it also includes blended silken tofu in the broth which means this noodle soup is protein rich – you can get up to 20.3g of protein per meal.
This is one of the most minimal but satisfying dishes I’ve ever eaten. Partly, I was inspired by the making of this dish in Culinary Class Wars – the thick soybean broth was tempting to say the least!
Ingredients You Need
Kongguksu’s beauty lies in its minimalism. The dish requires just a few ingredients:
- soy milk – this would make the base of the creamy broth.
- thin wheat noodles – you can somyeon (소면) which is traditionally used in kongguksu
- protein – silken tofu, unsweetened peanut butter
- seasonings – salt, sugar, toasted sesame oil, toasted sesame seeds
- garnish – cucumber, cherry tomatoes, sesame seeds, and toasted sesame oil
Gluten free substitutions: Use rice vermicelli noodles instead of wheat noodles.
Allium free substitutions: This recipe is 100% alliums free!
Kongguksu (Korean Cold Soy Milk Noodles)
Ingredients
- 300 g silken tofu
- 2 tbsp unsweetened peanut butter
- 2 tbsp toasted sesame seeds
- 1.5 cups unsweetened soy milk
- 1/2 cup water
- 1 tsp sweetener
- 1 tsp salt
- 2 servings thin wheat noodles
Toppings
- 6 cherry tomatoes
- julienned cucumbers
- toasted sesame oil
- toasted sesame seeds
- ice cubes
Instructions
- Cook the somyeon noodles according to package instructions. Rinse under cold water to stop cooking and remove excess starch. Drain well.
- Blend soy milk, sesame seeds, unsweetened peanut butter, sweetener, salt and water until you get a smooth and creamy broth.
- Divide the noodles into serving bowls. Pour the soy milk broth over the noodles.
- Garnish with halved cherry tomatoes, julienned cucumbers, toasted sesame seeds and sesame oil. Place a few ice cubes in the broth and serve the chilled soy milk noodles.