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tofu kongguksu

10-Min Tofu Kongguksu Recipe | Easy Korean Cold Noodles

Blonde Kimchi
Prep 4 minutes
Cook 6 minutes
Total 10 minutes
A healthy tofu kongguksu recipe: Korean cold noodles in soy milk, ready in 10 minutes. Creamy, nutty, vegan, and perfect for summer.
Servings 2 people
Calories 780

Ingredients

Kongguksu Soup with Tofu
  • 300 g tofu
  • 750 ml milk or soy milk
  • 2 tbsp peanut butter
  • 1 tbsp misutgaru (Korean grain powder) (Korean grain powder, if you don't have it, use 2 handfuls of cashews instead)
  • 0.7 tbsp salt
  • 0.3 tbsp sugar (you can skip it, if you want)
Toppings
  • 1 egg (a half for each)
  • 1/5 cucumber

Equipment

Method

  1. In a blender, combine tofu, sesame seeds, peanut butter, and misutgaru.
    If you don’t have misutgaru, use 2 handfuls of cashews instead.
    tofu kongguksu
  2. Add salt, sugar, and milk (or soy milk) to the blender. Blend until smooth.
    tofu kongguksu
  3. Once the soy milk soup is ready, place it in the refrigerator to keep it cold while you prepare the other ingredients.
    tofu kongguksu
  4. Boil the egg, then cut it in half for topping. Thinly slice the cucumber for garnish.
    tofu kongguksu
  5. Cook the somen noodles, then rinse them in cold water to cool.
    tofu kongguksu
  6. Place the noodles in a bowl and pour the tofu soy milk soup over them.
    tofu kongguksu
  7. Top with half of the boiled egg and the sliced cucumber.
    tofu kongguksu
Kongguksu 콩국수
  1. Add ice cubes for an extra refreshing touch.
    tofu kongguksu
  2. It's so nutty and flavorful! The perfect Korean cold noodles for summer
    tofu kongguksu

Nutrition

Calories 780kcal
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