Kongguksu

Name: Kongguksu
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 2 servings
Cuisine: Korean
Ingredients: 3 cups unsweetened soy milk; 1 cup frozen edamame (or cooked soybeans), thawed; 1 tbsp sesame paste (tahini); 1 tbsp soy sauce; 1 tsp rice vinegar; 2 garlic cloves, minced; 1 tsp sugar; pinch salt; 2 cups ice water (or cold water with ice); 4 oz dried soba or wheat noodles, cooked and cooled; 1/2 cucumber, julienned; 1/2 tomato, thinly sliced; 2 tsp sesame seeds; 2 green onions, chopped

Cold soybean noodle soup with a creamy, rich broth and crisp vegetables. A beloved Korean summer dish.

20 minEasyServes 2340 cal/serving

KoreanLunchBlenderVegetarian

Ingredients

3 cups unsweetened soy milk
1 cup frozen edamame (or cooked soybeans), thawed
1 tbsp sesame paste (tahini)
1 tbsp soy sauce
1 tsp rice vinegar
2 garlic cloves, minced
1 tsp sugar
pinch salt
2 cups ice water (or cold water with ice)
4 oz dried soba or wheat noodles, cooked and cooled
1/2 cucumber, julienned
1/2 tomato, thinly sliced
2 tsp sesame seeds
2 green onions, chopped

Instructions

1

Blend 3 cups unsweetened soy milk, 1 cup thawed frozen edamame (or cooked soybeans), 1 tbsp sesame paste (tahini), 2 minced garlic cloves, 1 tbsp soy sauce, 1 tsp rice vinegar, and 1 tsp sugar until smooth and creamy.
2

Strain the mixture through a fine-mesh sieve into a large bowl.
3

Stir in pinch salt to taste. Refrigerate until ready to serve.
4

Cook 4 oz cooked and cooled dried soba or wheat noodles according to package directions, then drain and rinse with cold water. Chill.
5

To serve, divide the cooked dried soba or wheat noodles among serving bowls.
6

Pour the chilled unsweetened soy milk broth over the dried soba or wheat noodles.
7

Add 2 cups ice water (or cold water with ice) to reach desired consistency.
8

Top with 1/2 julienned cucumber, 1/2 thinly sliced tomato, and 2 chopped green onions.
9

Garnish with 2 tsp sesame seeds and serve immediately.

Questions

Can I make Kongguksu gluten-free?

Yes. The gluten in this entry is 1 tbsp soy sauce, 4 oz dried soba or wheat noodles, cooked and cooled. Swap the soy-based sauce for tamari or coconut aminos; the pasta for a gluten-free one, cooked a minute short of its package time. Everything else proceeds as written.

How long does Kongguksu keep?

Refrigerate it in a sealed container for up to four days and stir it back together before serving.

Can I halve or double Kongguksu?

Yes. As written it serves 2. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. Doubled, blend in batches rather than overfilling the jar.

Serve it with

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