When the summer heat hits, the last thing I want is a heavy, hot meal. Enter my new obsession: Kongguksu, or Korean-style noodles in a chilled soy milk broth. Don’t let the ‘soy milk’ part fool you—this isn’t the stuff from a carton. You create a luxuriously creamy, savory, and nutty broth from scratch in minutes using whole soybeans and nuts. It’s incredibly refreshing, packed with plant-based protein, and satisfying in the most delightful way. This is the ultimate 20-minute meal to keep you cool and energized all season long!
Ingredients
• MAKES: 2 main-course or 4 side-dish servingsTIME: 20 minutes
• Salt, to taste
• 8 ounces / 225g udon noodles
• 1 cup / 170g cooked soybeans (canned and drained is fine)
• 1/4 cup / 30g walnuts, pecans, or almonds
• 2 tablespoons sesame seeds, plus more for garnish
• 2 tablespoons soy sauce
• Freshly ground black pepper, to taste
• 1 small cucumber, peeled, seeded, and thinly sliced
• Dark sesame oil, for drizzling
• 1 fresh chile, like jalapeño or Thai, minced (optional)
• 1/2 cup / 50g sliced scallions (optional)
Instructions
1. Bring a large pot of water to a boil and salt it. Add the udon noodles and cook, stirring occasionally, until tender but not mushy, about 5 to 7 minutes. Drain and rinse thoroughly under cold running water to cool them completely. Set aside.
2. While the noodles cook, combine the cooked soybeans, nuts, 2 tablespoons of sesame seeds, soy sauce, and a few grinds of black pepper in a blender. Add 3 cups of ice water and blend on high until completely smooth and creamy. If the broth seems too thick, add a little more water until it reaches your desired consistency. Taste and adjust seasoning with more salt if needed.
3. Drain the cooled noodles well and divide them between two serving bowls, mounding them in the center. Ladle the chilled bean broth around the noodles. Garnish with sliced cucumber, a sprinkle of sesame seeds, a drizzle of dark sesame oil, and optional fresh chiles and scallions. Serve immediately.
Nutritional Information
• Nutritional Profile
• This dish is a fantastic source of plant-based protein thanks to the soybeans and nuts, which helps keep you full and satisfied. It’s also rich in healthy fats and dietary fiber, making it a well-rounded and nourishing meal.
Pro Tips
• for Perfect Kongguksu
• For a deeper, nuttier flavor, lightly toast the nuts and sesame seeds in a dry skillet over medium heat for 2-3 minutes until fragrant before blending.
• The bean broth can be made up to a day in advance. Store it in an airtight container in the refrigerator and give it a good stir before serving as it may separate slightly.
• For an ultra-silky broth, take a few extra minutes to peel the skins from the cooked soybeans before blending. Simply pinch them and the skins will slip right off.
• While udon is delicious, traditional Kongguksu is often made with thin wheat noodles called somen. Soba noodles or even spaghetti would also work in a pinch.
