Name: Cold Kongguksu
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4 servings
Cuisine: Korean
Ingredients: 1 cup dried soybeans (soaked overnight) or 2 cups soy milk; 2 cups water; 2 tbsp raw cashews or peanuts (soaked); 1 tsp salt; Ice cubes; 1 lb fresh wheat noodles or somen; 1 cucumber (julienned); 1 tomato (sliced); 2 hard-boiled eggs (halved); Toasted sesame seeds; Fine sea salt (to serve)

Spoon Simple

Cold Kongguksu

Chilled wheat noodles in a creamy, nutty soybean milk broth — refreshingly mild and protein-rich. The perfect summer noodle bowl when you want something light and cooling.

Prep 20 min

Cook 10 min

Total 30 min

Serves 4

Lunch·Korean·Medium

Ingredients

Step 1 — Make the soybean broth

1 cup dried soybeans (soaked overnight) or 2 cups soy milk
2 cups water
2 tbsp raw cashews or peanuts (soaked)
1 tsp salt
Ice cubes

Step 2 — Cook and assemble

1 lb fresh wheat noodles or somen
1 cucumber (julienned)
1 tomato (sliced)
2 hard-boiled eggs (halved)
Toasted sesame seeds
Fine sea salt (to serve)

Instructions

1
Make kongguksu broth
Blend soaked soybeans (boiled 15 minutes) with cashews and water until completely smooth. Strain through cheesecloth for silky broth. Season with salt and chill thoroughly.
2
Cook the noodles
Boil noodles according to package. Rinse in ice water until cold. Drain well.
3
Assemble and serve
Divide noodles into bowls. Top with cucumber, tomato, and egg. Pour ice-cold soybean broth over. Garnish with sesame seeds. Serve with salt on the side to season to taste.

Nutrition per serving: 360 cal · 18g protein · 54g carbs · 10g fat · 5g fiber

For informational purposes only. Not medical or dietary advice. Verify ingredients for allergens, cooking times, and safe internal temperatures before serving.