Kongguksu(콩국수) is a refreshing Korean noodle dish made with cold, creamy soybean broth and served with chilled noodles for a simple yet satisfying summer meal. The smooth soy milk broth is rich and nutty without feeling heavy, while crisp cucumber adds a fresh crunch to every bite. It's an easy recipe that's naturally high in protein and perfect for hot days when you want something cool, filling, and homemade.

Cool, Creamy, and Nutty

The best part of this dish is the contrast between the silky broth, chewy buckwheat noodles, and cool cucumber piled on top. Everything is served cold, making each bowl feel especially soothing on a warm afternoon. It comes together with very little cooking, yet still feels like a complete homemade meal you can sit down and truly enjoy.

Ingredients

🥣 Traditional Kongguksu is made by soaking and blending dried soybeans into a creamy broth. This shortcut version uses silken tofu and soy milk for a smooth, rich texture with much less prep time.

• 1 package (16 ounces) silken tofu
• 2 cups unsweetened soy milk
• 2 tablespoons creamy peanut butter
• 1 teaspoon salt, or to taste
• 1 tablespoon toasted sesame seeds (optional)

For the Noodles

• 12 ounces buckwheat noodles (soba noodles)

For Serving

• 1 cucumber, julienned
• Cherry tomatoes, halved (optional)
• Black sesame seeds (optional)
• Ice cubes (optional)

Instructions

1. Blend the soy milk broth until smooth and creamy:
Add the silken tofu, soy milk, peanut butter, salt, and optional toasted sesame seeds to a blender. Blend until completely smooth with no lumps remaining. Taste and adjust the salt if needed, then transfer the broth to the refrigerator to chill while you prepare the remaining ingredients.

2. Cook the buckwheat noodles according to the package directions:
Bring a large pot of water to a boil and cook the buckwheat noodles until tender. Drain and rinse thoroughly under cold running water to cool the noodles and remove excess starch. Set aside.

3. Prepare the cucumber and any additional garnishes:
Julienne the cucumber and halve the cherry tomatoes if using.

4. Assemble the bowls with the noodles and chilled broth:
Divide the chilled noodles between serving bowls, then pour the cold soy milk broth over the noodles until they are mostly covered.

5. Garnish and serve immediately:
Top each bowl with the cucumber, cherry tomatoes, and optional black sesame seeds. Add a few ice cubes if desired to keep the broth extra cold, then serve immediately.

✨ Tip: Kongguksu is traditionally seasoned to personal taste. Try adding a little more salt for a savory broth or 1 teaspoon to 1 tablespoon of sugar if you prefer it slightly sweet. Taste the broth and adjust the seasoning until it's just right for you.

Storage

• Store the broth and noodles separately in airtight containers in the refrigerator for up to 2 days.
• Stir the broth well before serving again, since it may thicken or separate slightly as it sits.
• Add a splash of soy milk if the chilled broth becomes too thick.
• Keep the cucumber and other garnishes separate until ready to serve.
• This recipe is best served cold and freshly assembled.

Notes

• Use unsweetened soy milk so the broth does not become overly sweet.
• Blend the broth until completely smooth with no pieces of tofu remaining.
• Add a little more soy milk if you prefer a thinner broth.
• Natural or regular creamy peanut butter will work, but avoid strongly sweetened varieties.
• Taste the broth before serving and adjust the salt as needed.
• Rinse the cooked noodles thoroughly under cold running water to remove excess starch and cool them completely.
• Buckwheat noodles or soba noodles both work well for this recipe.

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