Kongguksu is a refreshing, traditional summer noodle dish with nutty and savory soy milk. This 10-minute recipe uses tofu to make a shortcut version of soy milk while delivering a delicious authentic taste.
What is Kongguksu?
In Korean, ‘kong’ means soybean and ‘guksu’ means noodles. Kongguksu is traditionally made with thin wheat noodles and a cold broth made from ground soybeans— making it a summertime favorite!
What does the soy milk soup taste like?
This soy milk soup is nutty and savory, but mild in flavor. In Korean culture, we like to either add more sugar to it to enjoy it on the sweeter side or add more salt to make it more savory. I personally enjoy my kongguksu on the savory side!
What you’ll need:
- Silken tofu: you can use any kind of tofu you have on hand, but I found that silken tofu gave the smoothest consistency.
- Peanut butter: smooth peanut butter is what I used for this recipe.
- Toasted sesame seeds
- Noodles: wheat noodles are preferred but you can use any noodles you have on hand, I used spaghetti noodles for this.
- High-powered blender: a blender such as a Vitamix or a food processor.
How to make Kongguksu:
This recipe comes together in just 10 minutes, all in a blender!
- Boil your noodles according to the package directions.
- Add the tofu, peanut butter, salt, sugar, toasted sesame seeds, and water to a blender. Blend until it becomes a smooth consistency.
- Add your noodles to the soymilk broth and enjoy!
Watch how to make Kongguksu
More Favorite Noodle Recipes!
- Spicy Peanut Ramen
- Vegetable Yaki Udon (Stir-Fry Udon Noodles)
- Garlic Sesame Noodles
- Creamy Gochujang Pasta
- Hawaiian Mac Salad
- Perilla Pesto Pasta
- Spicy Chili Oil Noodles
I hope you enjoy this recipe for Kongguksu! Please leave me a star rating and comment to let me know your thoughts! Happy cooking, xoxo!!
- 1 cup silken tofu, or tofu of choice
- 2 tablespoons peanut butter, smooth
- pinch of salt
- 1 teaspoon sugar, or sweetener of choice
- 2 cups water
- 2 tablespoons toasted sesame seeds
- 2 ounces somen noodles, or noodles of choice
- Cucumber, julienned
- Toasted sesame seeds
- Boil your noodles according to the package directions. Drain and set it aside.
- In a high-powered blender, add the tofu, sesame seeds, peanut butter, salt, sugar, and water. Blend on high speed until it is smooth in consistency with no lumps.
- Add your cooked noodles/pasta to a bowl and pour the soy milk over the noodles. Garnish with cucumbers and extra toasted sesame seeds. *Optionally, you can further season the soy milk by adding more salt or sugar.