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Kongguksu (Korean Cold Soy Milk Noodles)

This 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.
Cook Time10 minutes
Total Time10 minutes
Course: Main Course, Soup
Cuisine: Korean
Keyword: cold noodles, korean recipes, noodles
Servings: 2

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.