Soy milk noodle soup

Cold soy milk noodle soup (Kongguksu: 콩국수) is great for the summertime: it’s a dish of thin wheat flour noodles in a cold, creamy, nutty and refreshing soy milk broth.

I first shared my kongguksu recipe on my website nine years ago! I’m always experimenting and testing in my kitchen to make more delicious version of my recipes, so now it’s time to share this new version. The real secret to this recipe is in making nice smooth soy milk. A powerful blender is useful or you can just keep grinding the beans until you have smooth milk.

Let’s make such a simple, quick, nutritious, and delicious kongguksu and enjoy our summer!

Ingredients (2 servings)

• ½ cup dried soy beans (90 grams), washed and soaked in cold water for overnight
• 2 tablespoons toasted sesame seeds
• 2 tablespoons pine nuts
• 8 ounces somyeon (thin wheat flour noodles)
• 1½ teaspoons kosher salt
• 1 hard boiled egg, shelled and cut into 8 equal pieces
• ½ cup cucumber matchsticks
• 1 small tomato, sliced
• 10 to 12 ice cubes, optionalSoaked soy beans

Directions

Make the soy milk

1. Strain the beans and add them to a heavy pot with 2 cups of water. Cook for 15 minutes over medium high heat, uncovered. Then cover and simmer for another 5 minutes over low heat.
2. Remove from the heat. Uncover, stir, and let them cool down for 10 minutes.
3. Transfer the beans and the water from cooking them (about ½ cup) to a blender. Add 3 cups of cold water, the pine nuts, and the sesame seeds. 
4. Blend at high speed for 1 to 2 minutes, until everything is smooth and creamy. It may take longer depending on the power of your blenders.
5. Transfer the soy milk to an airtight container or glass jar and refrigerate for up to 24 hours until you’re ready to make kongguksu.

Cook the noodles

1. Bring a large pot of water to a boil over medium high heat.
2. Add the noodles and stir them with a wooden spoon so they don’t stick together. Cook for 2 to 3 minutes. If it boils over, stir and crack the lid.
3. Taste a sample to see if the noodles are cooked. You can use chopsticks or tongs. There shouldn’t be anything hard in the noodles when you chew them. If there is, cook them longer. If they are done, remove from the heat.
4. Transfer the noodles to a large strainer and rinse them in cold running water. Gently rub the noodles between your palms and in the strainer until they are cold and not slippery. Divide the noodles into 2 equal portions and gently squeeze excess water from each portion and put them into 2 large shallow bowls.

Put it together

1. Bring the soy milk from the refrigerator. Add the salt and stir it in well with a wooden spoon. You can add more or less salt depending on your taste.
2. Pour the soy milk on top of the noodles in each bowl. Place cucumber, egg, tomato pieces on top of the noodles. Add some ice cubes if you use. Serve right away with kimchi and a few more side dishes.

Print recipe