Chilled Soy Milk Noodle Soup — Kong Guksu Cold Soy Milk Noodles
Korean cold noodles bathed in chilled toasted soy milk made from blended soaked soybeans, finished with cucumber, tomato, sesame, and a few ice cubes for a hot-day lunch.
Korean
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Soak 160g dried soybeans overnight, drain. Julienne 200g cucumber, halve 160g cherry tomatoes. Measure 1 liter cold water, 60g toasted sesame seeds, 40g toasted pine nuts, 1.5 tsp salt, 0.5 tsp black pepper. Have 2 chilled bowls and a fine sieve ready.
Boil
Bring a medium pot of water to boil over high heat. Add drained soybeans, boil 12–13 minutes until tender. Drain, rinse under cold water until cool. Gently rub beans between hands to slip off skins; discard skins.
Build
Combine skinned soybeans, sesame seeds, pine nuts, and 1 liter cold water in a high-speed blender. Blend 90–120 seconds until completely smooth and creamy. Strain through fine sieve into a chilled container, season with salt and pepper to taste, refrigerate covered.
Boil
Bring a fresh pot of water to boil over high heat. Add 200g somyeon noodles, boil 3 minutes until just tender. Drain, rinse under cold running water until completely chilled, drain thoroughly.
Build
Twirl chilled noodles into a tidy mound in each of 2 deep cold bowls. Divide chilled soy milk broth evenly between bowls, pouring over noodles until fully bathed. Divide cucumber and cherry tomatoes between bowls and pile on top. Drop 4 ice cubes into each bowl.
Plate
Serve both cold noodle bowls immediately with the soy milk broth, vegetables, and ice cubes.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.