This Korean soybean soup recipe, also known as Kong Guksu (콩국수), is a popular Korean noodle dish served in a cold soy milk broth to enjoy during the hotter days of the year.
I’m going to show you how to make my Korean cold soybean noodle soup recipe which only takes about 5-7 mins to make using noodles, tofu, soy milk, and a few other simple ingredients.
This Korean soybean soup recipe is vegan, gluten-free, dairy-free, and oil-free!
Korean soybean soup is creamy, refreshing, chewy, and perfect for a hot day! You only need 7-8 ingredients to make this savoury, yet slightly sweet soup!
Recipe for Korean Soybean Soup
To make chilled Korean soybean soup (aka Kongguksu 콩국수), all you need for the base is tofu, soy milk, peanut or cashew butter, roasted sesame seeds, chewy wheat noodles, and some fresh veggies for toppings. This recipe takes about five minutes to make and you’ll have a very delicious cold noodle soup like nothing you’ve tried before!
Traditionally you would boil soybeans and make the soy milk broth from scratch, but I’m going to show you how to make a quick (or lazy) version in 5 mins using soy milk and tofu.
To get a gluten-free Kong guksu or gluten-free Korean soybean soup, use gluten-free noodles such as gluten-free buckwheat/soba noodles
You can also watch me on YouTube make this recipe & other recipes!
Ingredients for Kong Guksu
- Wheat Noodles (ex: Somen noodles, somyun noodles)
- Tofu
- Nut Butter (ex. Peanut butter)
- Sesame Seeds
- Soy Milk
- Sugar
- Salt
- Ice Cubes
- Toppings: Cucumber, Tomato
Measurements in Recipe card below!
How To Make Korean Soybean Soup
1. To begin making your Korean soybean soup, start by boiling water in a pot for the noodles. I recommend using thin wheat noodles, such as Somen, for their chewiness. Once the water is boiling, add the noodles to the pot. These noodles cook quickly, usually in about 5 minutes or less. While this cooks, prepare to make the rest of your soup!
2. For the soup base, you can use either unsweetened soy milk or water. Soy milk gives the soup a creamier texture and a more robust soybean flavor. In a blender, combine the soy milk (or water) with the medium-firm tofu, cashew butter (or peanut butter), sugar, salt, and roasted sesame seeds. Adjust the amount of liquid depending on the tofu’s firmness; firmer tofu may require more liquid, while softer tofu may need less.
3. Blend all the ingredients until you achieve a smooth and creamy consistency.
4. Once the noodles are done cooking, drain and rinse them under cold water to stop the cooking process. Place the cooked noodles in a serving bowl and pour the cold soup base over them.
5. To make this soup truly refreshing, add a few ice cubes to the bowl. The ice will keep the soup chilled while you eat it.
6. Sprinkle a few more roasted sesame seeds on top and enjoy your cold soybean noodle soup.
Optional: Thinly slice cucumber to add on top, and this is optional but I also like to use cherry tomatoes cut in half for a fresh and colourful touch.
Korean Soybean Soup (Kong Guksu 콩국수)
Equipment
- Blender
- Knife & Cutting Board
- Pot
- Strainer
Ingredients
- 100 g Wheat Noodles somen (somyun) noodles or any thin & chewy wheat noodles
- 150 g Tofu medium firm
- 1 tbsp peanut butter or cashew butter
- 1 tbsp Roasted sesame seeds
- 1 cup soy milk plain or water (more if needed)
- 2 tsp sugar less if you want it less sweet
- 1/2 tsp salt
- 1/3 cup cucumber julienned
- 1/3 cup grape tomatoes sliced in half (optional)
- 3 Ice cubes optional
Instructions
- To begin making your Korean soybean soup, start by boiling water in a pot for the noodles. I recommend using thin wheat noodles, such as Somen, for their chewiness. Once the water is boiling, add the noodles to the pot. These noodles cook quickly, usually in about 5 minutes or less. While this cooks, prepare to make the rest of your soup!
- For the soup base, you can use either unsweetened soy milk or water. Soy milk gives the soup a creamier texture and a more robust soybean flavor. In a blender, combine the soy milk (or water) with the medium-firm tofu, cashew butter (or peanut butter), sugar, salt, and roasted sesame seeds. Adjust the amount of liquid depending on the tofu's firmness; firmer tofu may require more liquid, while softer tofu may need less.
- Blend all the ingredients until you achieve a smooth and creamy consistency.
- Once the noodles are done cooking, drain and rinse them under cold water to stop the cooking process. Place the cooked noodles in a serving bowl and pour the cold soup base over them.
- To make this soup truly refreshing, add a few ice cubes to the bowl. The ice will keep the soup chilled while you eat it.
- Sprinkle a few more roasted sesame seeds on top and enjoy your cold soybean noodle soup.
- Optional: Thinly slice cucumber to add on top, and this is optional but I also like to use cherry tomatoes cut in half for a fresh and colourful touch.
Nutrition
NEED MORE KOREAN RECIPES INSPO? CHECK THESE OUT:
If you enjoy Korean recipes, try these Korean seaweed rice rolls called Kimbap! You can actually dip these into the tteokbokki sauce as these two dishes are often served together.
This was so fun and refreshing to make, I’m for sure making it again