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Kongguksu

Yash dani

Servings

2

Prep Time

15 minutes

Cook Time

10 minutes

Cuisine

Korean

Category

Main Course

Kongguksu is a refreshing Korean cold noodle soup that combines chilled soba noodles with a creamy, savoury soy milk broth. Silken tofu and peanut butter create a rich texture, while aka miso, salt, and a touch of sugar add depth and balance to the broth. The noodles are chilled in ice water before being topped with crisp cucumber and juicy cherry tomatoes, adding freshness and colour to every bowl. A drizzle of toasted sesame oil and a sprinkle of sesame seeds provide a fragrant finishing touch. Served cold, this vegan Kongguksu makes a satisfying choice for warm days, offering a delicious combination of creamy, nutty, savoury, and refreshing flavours.

Kongguksu

Ingredients

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    • 300 g Silken Tofu

    • 1/4 cup Peanut Butter

    • 1 tablespoon Aka Miso (red miso)

    • 1/2 teaspoon salt

    • 1 teaspoon sugar

    • 1 tsp unsweetened Soy Milk

    • 1/2 cup water

    • Ice cubes (about 1 cup, or to taste)

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    • 2 servings Soba Noodles

    • Ice water, for chilling noodles

    • 1/2 cup sliced cherry tomatoes

    • 1/2 cup sliced English cucumber

    • 1 teaspoon toasted Sesame Oil, for drizzling

    • 1 teaspoon Sesame Seeds, for sprinkling

    Directions

    1. Make the Soy Milk Broth: In a blender, combine the silken tofu, peanut butter, soy sauce, sesame oil, and water. Blend until smooth and creamy.

    2. Add the cubes of ice and blend again until it is very cold and slightly thickened. Taste and adjust seasoning if needed.

    3. Transfer the blended sauce to a refrigerator and let it chill while you prepare the noodles.

    4. Cook the Soba Noodles: Cook the soba noodles according to the package instructions.

    5. Chill the Noodles: Once the noodles are cooked, immediately transfer them to a bowl of ice-cold water. Let them sit for 1-2 minutes to stop the
      cooking process and chill thoroughly.

    6. Assemble the Kongguksu: Drain the chilled soba noodles well and divide them between two serving bowls.

    7. Top the noodles in each bowl with sliced cherry tomatoes and sliced English cucumber.

    8. Pour the chilled soy milk broth over the noodles and vegetables.

    9. Drizzle a little toasted sesame oil over each serving and sprinkle with sesame seeds.

    10. Serve immediately and enjoy your refreshing vegan Kongguksu chilled!

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