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 1000ml cold water, 60g toasted sesame seeds, 40g toasted pine nuts, 1.25 tsp salt, 0.5 tsp black pepper. Have two chilled bowls and a fine sieve ready.
Boil
Bring a medium pot of water to boil over high heat. Add drained soybeans, boil 12–14 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 1000ml cold water in a high-speed blender. Blend 90 seconds until completely smooth and creamy. Strain through fine sieve into chilled bowl, 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
Divide chilled noodles between two deep cold bowls, twirling each into a tidy mound. Pour half the chilled soy milk over noodles in each bowl until fully bathed. Pile half the cucumber and cherry tomatoes on top of each portion, 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.