Cooking Lucid
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
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.
