Matcha Kongguksu – Korean Cold Soy Milk Noodles with Matcha
Matcha kongguksu is a Korean cold noodle dish, a viral summer seasonal menu in Korea that puts a matcha spin on the traditional soy milk noodle soup. Classic kongguksu is made by grinding soybeans from scratch, which is honestly a lot of work. These days, Koreans at home skip the soybeans entirely and blend tofu instead for an ultra-quick version “Tofu Kongguksu”. Total time: 15 minutes. Serves 1. Matcha took over Korea, and that wave gave birth to matcha kongguksu, now even idol Somi has fallen for it.
Why This Matcha Kongguksu Is Special
1. Easy to make anywhere in the world
Making traditional kongguksu broth takes forever. Soak overnight, boil, peel, blend. This matcha kongguksu skips all of that. Blend tofu with milk and the broth is ready in 10 minutes. Not 100% identical to the original, but 95% there.
10-Min Tofu Kongguksu Recipe | Easy Korean Cold Noodles
2. Matcha + milk? Yes
When matcha meets these korean soy milk noodles, it adds a slightly bitter and smooth depth.
3. The ingredient most recipes miss
Most quick kongguksu recipes using tofu taste flat because they skip soyb ean flour! That’s what makes the broth taste rich and nutty. I substitute with misugaru since bean flour is hard to find in Europe.
4. A wellness-forward summer noodle
L-theanine and catechins from matcha, plant-based protein from tofu, buckwheat noodles with a lower glycemic index than somyeon, matcha kongguksu is naturally low-carb and high-protein.
Wellness Note🌱
Matcha Noodles Ingredients
For the Matcha Soy Milk Broth
For the Noodles & Toppings
💡 Ingredient Tip
Misugaru or Korean bean flour can be found in Korean grocery stores. If substituting with almonds or cashews.
How to Make Matcha Kongguksu?
Step 1. Blend the matcha soy milk broth
Add tofu, peanut butter, misugaru(or bean powder), matcha powder, salt, sugar, and milk to a blender. Blend on high until completely smooth with no lumps. Don’t cut back on the sugar!! it’ll taste too bitter.
Step 2. Prep the toppings
Boil the egg and cut it in half. Julienne the cucumber thinly. Halved cherry tomatoes on top are a nice touch for color too.
Step 3. Cook the buckwheat noodles
Boil the buckwheat noodles, then rinse under cold water, rubbing them as you go to remove the starch. This is what makes the noodles chewy.
Step 4. Plate it
Add the noodles to a bowl and pour the matcha soy broth generously over them. Top with egg, cucumber, and tomato (optional), add ice, and eat right away.
Things I Got Wrong Making Matcha Kongguksu😱
1. The broth was too bitter
My first three attempts used just 1 tbsp of matcha. Barely any flavor, and still bitter. The fix: go up to 2.5 tbsp and add enough sugar to match.
2. Use unsweetened peanut butter.
I made this mistake once. Sweetened peanut butter makes the whole broth very sweet.
3. Don’t make the broth too thick
Regular Korean soy milk noodles use less milk, so the broth is heavy. For matcha noodles soup, that thickness feels chalky. Slightly thinner broth, that’s what makes it refreshing.
Vegan? On a diet? Allergy?
- Vegan? Swap milk for soy milk and skip the egg topping.
- Low-carb? Replace buckwheat noodles with konjac noodles.
- Worried about sugar? Use a sugar substitute or honey.
- A nut allergy: swap peanut butter for tahini.
Storing & Serving
The matcha soy broth keeps in the fridge for up to 24 hours. Give it a stir before serving since the matcha can settle slightly. Noodles are best cooked fresh, right before serving.
What to Eat Alongside Matcha Kongguksu
Kimchi
The fermented tang cuts right through the creamy soy broth. For this matcha version, I’d go with summer kimchi like Yeolmu kimchi (young radish kimchi) or Oi sobagi (cucumber kimchi)
No kimchi on hand? Make geotjeori, fresh kimchi that takes 15 minutes.
Non-Fermented Geotjeori Kimchi (Quickest Homemade Kimchi)
More Korean Summer Noodle Recipes
Europe’s hitting 40°C this year too and Korean summers climb to 35–40°C, so it’s genuinely too hot to cook!☀️
FAQ
Korean Meal Plan for Wellness People Like You 🌿
Matcha Kongguksu: Korean Soy Milk Noodles with Matcha
Ingredients
- 150 g Tofu any tofu works, I used firm tofu which is easy to find in Europe.
- 450 ml Milk or soy milk
- 1 tbsp Unsweetened peanut butter
- 0.5 tbsp Misugaru or 0.5tbsp soybean powder or 3tbsp cashews or almonds
- 2.5 tbsp Matcha powder
- 0.7 tsp Salt
- 4 tsp Sugar
- 100 g Buckwheat noodles or somyeon
Toppings
- 1 Egg
- 1/5 Cucumber
- 1 Cherry tomato
- 1 cup Ice cubes
Instructions
- Add tofu, peanut butter, misugaru, matcha powder, salt, sugar, and milk to a blender.150 g Tofu, 450 ml Milk, 1 tbsp Unsweetened peanut butter, 0.5 tbsp Misugaru, 2.5 tbsp Matcha powder, 0.7 tsp Salt, 4 tsp Sugar
- Blend on high until completely smooth with no lumps. Refrigerate the broth while you prep everything else.
- Boil the egg and cut it in half. Julienne the cucumber thinly. Halved cherry tomatoes on top are a nice touch for color too.1 Egg, 1/5 Cucumber, 1 Cherry tomato
- Cook buckwheat noodles. Drain and rinse thoroughly under cold running water. Rub between hands to remove starch. This is what makes the noodles chewy.100 g Buckwheat noodles
- Add the noodles to a bowl and pour the chilled matcha soy broth generously over them. Top with egg, julienned cucumber, and tomato (optional), add ice, and eat right away.1 cup Ice cubes
Nutrition
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