Kongguksu (korean cold soy milk noodles)
I didn’t love this summer classic noodle dish as a kid. But everything changed when I had it a popular spot in Seoul called Jinju Horgan a few years ago. They are known for serving a THICK broth that almost looks like cream pasta!
It was mild, yet so flavorful. That bowl changed everything for me, and I think about it ALL THE TIME. I was able to recreate those similar textures and flavors at home with just a few ingredients! The original version doesn’t come with toppings, but I added sliced cucumber, tomatoes, and jammy eggs because I LOVE them! But, what makes the noodle REALLY special is the SOY BROTH!
It’s honestly TOO easy not to make this iconic summer dish, and I hope you fall in love with how simple ingredients can create real magic.
INGREDIENTS
16 oz firm tofu
2 Tbsp toasted sesame seeds
1 Tbsp almond butter (or any nut butter)
2 cups soy milk
2 Tbsp soybean powder (optional)
Pinch of salt
Noodles of your choice (hand-pulled, somen, or buckwheat)
* Serving Size: 2 to 3
INSTRUCTIONS
Blend tofu, sesame seeds, almond butter, soy milk, soybean powder, and salt until smooth. Chill until ready.
Cook noodles, rinse under cold water, and drain well.
Pour chilled soy broth over noodles and enjoy with salt or sugar (however you prefer!)! You can serve it as is, or toppings like cucumber, tomatoes, and jammy eggs.
NOTE: The cold tofu broth can be made up to 3 days in advance and stored in the fridge. When ready to serve, simply cook the noodles and pour the chilled broth over.