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Vegetarian, East Asian

Kongguksu, cold soy milk noodles with cucumber and tomato

Kongguksu is a Korean noodle dish made with somen noodles served in cold soy milk, blended with silken tofu and toasted sesame seeds. For 4 people, it takes 25 minutes, very easy level, about €1.50 per person. The key to success is a well chilled, finely blended soy milk and noodles rinsed in ice water to stay firm.

Tonight, noodles in cold soy milk, creamy and salty, topped with cucumber and tomato, very refreshing.

Kongguksu, cold soy milk noodles with cucumber and tomato
Total time
25 min
Difficulty
Very easy
Cost per person
€1.50
Calories per person
600 kcalcalculated by Kiloach, your weight coach
Season
Summer

Kongguksu is a cold soup unlike anything else, a creamy, lightly salted soy milk broth holding thin, firm noodles. Toasted sesame adds a quiet nutty note, silken tofu gives body without weighing it down. It tastes mild, fresh, and oddly satisfying despite how light it seems.

This is the dish for the hottest days, when even thinking about turning on the oven feels exhausting. Make the soy milk base in the morning or the night before, it waits in the fridge while you do something else. Serve it with crusty bread or on its own, on a weeknight or a lazy Sunday when you don't feel like cooking long.

The ingredients

4 people

Pantry

  • Plain unsweetened soy milk 1 l
  • Silken tofu 150 g
  • Sesame seeds 3 tbsp
  • Thin somen noodles 320 g
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Fruits and vegetables

  • Cucumber 1
  • Tomatoes 2

Allergens Gluten, Soy, Sesame

The step by step recipe

  1. Toast the sesame seeds dry in a pan for a few minutes. 3 min

    They're ready as soon as they smell fragrant, don't let them turn dark.

  2. Blend the soy milk, silken tofu, and sesame seeds until smooth and velvety, season with salt, then chill in the fridge for at least 20 minutes. 20 min

    Strain it through a fine sieve if you want a perfectly smooth texture.

  3. Cut the cucumber into sticks and the tomatoes into wedges.

    Remove the tomato seeds so they don't water down the soy milk.

  4. Cook the noodles in boiling water, rinse them in ice water, and drain. 4 min

    Rinse well, leftover starch would make the broth thick.

  5. Divide the noodles among bowls, pour over the well chilled soy milk, top with cucumber and tomato, and add a pinch of salt and pepper.

    Add a few ice cubes if the soy milk isn't cold enough.

Our tips to get it right

  • Taste the blended soy milk before chilling it, it should taste clearly salty since cold dulls flavors.
  • Use plain, unsweetened soy milk, a sweetened one throws off the balance and makes the dish too mild.
  • Serve right after pouring the soy milk over the noodles, they soften quickly once they sit in the liquid.

The variations

  • Swap the silken tofu for half a blended avocado for an even creamier texture and a milder taste.
  • Add half a grated cucumber directly into the soy milk for an extra refreshing version.
  • For kids, serve the soy milk and noodles separately so they can assemble their own bowl.

What to serve it with

  • Grilled flatbread or crusty bread
  • Iced green tea or lemon water
  • A few fresh perilla leaves

Storage

Keep the blended soy milk in the fridge in a sealed container for up to 2 days. Cooked noodles keep for 1 day in the fridge, lightly oiled so they don't stick together. Don't freeze this dish, the texture of the soy milk and noodles doesn't hold up to freezing.

Questions about this dish

Can you make kongguksu ahead of time?

Yes, make the blended soy milk the day before, it tastes even better well chilled. Cook the noodles and cut the vegetables right before serving to keep a good texture.

Can you substitute somen noodles?

You can use thin rice noodles or very thin spaghetti instead. The result will be a bit less traditional but still enjoyable.

Why blend silken tofu with the soy milk?

Silken tofu adds creaminess and body to the broth without adding a strong flavor. Without it, the soy milk stays thinner and less satisfying.

How do you know the soy milk is cold enough?

It should chill in the fridge for at least 20 minutes, longer if possible. If needed, add a few ice cubes directly into the bowls before serving.

How long does it take to make a kongguksu, cold soy milk noodles with cucumber and tomato?

Count 25 min in total, prep and cooking included. The recipe is rated “very easy”.

How many calories are in a kongguksu, cold soy milk noodles with cucumber and tomato?

About 600 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a kongguksu, cold soy milk noodles with cucumber and tomato cost?

About €1.50 per serving, or €6.00 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten, soy, sesame. Always check the labels of the products you buy.

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