Korean · Lunch · Dinner
Kongguksu (Chilled Soy Milk Noodle Soup)
콩국수
Silky, nutty broth made from freshly blended soybeans and toasted sesame, poured over cold thin wheat noodles and topped with crisp cucumber and sweet tomatoes. A refreshing, protein-rich Korean summer bowl.
- Prep
- 500 min
- Cook
- 25 min
- Total
- 525 min
- Serves
- 2
Calories come from: Carbs 51% · Fat 26% · Protein 23%
Track it in BerryFit and see how it fits your own daily target. Get the app ›
Ingredients
For 2 servings- 3/4 cup150 gdried soybeans
- 3 cups720 gwater, for soaking the beans
- 4 cups950 gwater, for boiling the beans
- 2 1/2 cups600 gcold water, for blending
- 2 tbsp15 gtoasted sesame seeds
- 1/2 tspsalt
- 2 bundles160 gthin unsalted wheat noodles (low-sodium somyeon or angel hair pasta), dry
- 8 cups1,900 gwater, for cooking the noodles
- 1/2 medium120 gcucumber
- 6100 gcherry tomatoes
- 6 cubes120 gice cubes
Steps
- 1
Rinse the soybeans and cover them with the soaking water.
- 2
Soak the beans for about 8 hours or overnight, until plump.
- 3
Drain the beans and put them in a pot with the boiling water.
- 4
Bring to a boil and simmer for 8-10 minutes, until the beans no longer taste raw but are not mushy.
- 5
Drain the beans and rinse them under cold water until cool.
- 6
Rub the beans between your hands in a bowl of cold water and skim off the loose skins for a smoother broth (you can skip this for extra fibre).
- 7
Blend the beans with the sesame seeds, salt and the cold blending water for 2-3 minutes until very smooth.
- 8
Refrigerate the broth while you cook the noodles.
- 9
Bring the noodle water to a boil (no salt needed) and cook the noodles for 3-4 minutes, until just tender.
- 10
Drain the noodles and rinse them well under cold running water, rubbing gently to remove surface starch.
- 11
Cut the cucumber into thin matchsticks and halve the cherry tomatoes.
- 12
Divide the noodles between two bowls and pour the chilled soy broth over them.
- 13
Add the ice cubes and top with the cucumber and tomatoes, then serve right away.
Swaps, storage and make-ahead
Swaps
- Use 100% buckwheat or thin rice noodles instead of wheat noodles for a gluten-free bowl, choosing ones labelled gluten-free.
- Blend 2 1/2 cups of plain unsweetened soy milk with the sesame seeds and salt instead of soaking and cooking dried beans, for a quicker broth.
- Swap the cherry tomatoes for carrot matchsticks or thinly sliced Korean pear if tomatoes aren't in season.
- Add a handful of raw unsalted cashews or pine nuts to the blender instead of some of the sesame seeds for an even richer, creamier broth.
Storage
Refrigerate leftover soy broth in a covered jar within 2 hours and use it within 2 to 3 days, stirring well before serving; do not freeze it, as it separates. The assembled noodles are best eaten fresh because they turn soft and clumpy in the broth.
Make ahead
Soak and cook the beans and blend the broth up to 2 days ahead, keeping it covered in the fridge. Cut the cucumber a few hours ahead and cook the noodles just before serving.
Nutrition values are for the recipe as written.
Track this in BerryFit
Log Kongguksu (Chilled Soy Milk Noodle Soup) in one tap and see how it fits your remaining calories for today.
Or ask Coach Berry to change it
Allergens and nutrition
Contains: SoySesameGluten
Check the labels of packaged ingredients for allergens and suitability for your diet.
Full nutrition
| Per serving (2,419 g) | Per 100 g | |
|---|---|---|
| Calories | 692 kcal | 29 kcal |
| Protein | 39.9 g | 1.6 g |
| Carbohydrates | 88.5 g | 3.7 g |
| of which sugars | 10 g | 0.4 g |
| Fiber | 11.5 g | 0.5 g |
| Fat | 19.9 g | 0.8 g |
| of which saturated | 2.9 g | 0.1 g |
| Sodium | 679 mg | 28 mg |
Nutrition is calculated from USDA FoodData Central data and may differ from what you cook.
