Kongguksu, or Cold Soy Milk Noodle Soup

Make direct kongguksu at home in just 10 minutes! This cold Korean soy milk noodle soup is creamy, refreshing, and naturally vegan—steady for summer. A short, plant-based recipe using tofu, soy milk, and somyeon noodles.

When summer hits in Korea, cold noodles start calling—and kongguksu (콩국수), this creamy, chilled soy milk noodle soup, is always at the top of our list. It’s nutty, refreshing, and naturally plant-based—an unfussy dish that somehow feels comforting and light all at once.

We didn’t love kongguksu right away. Cold soy milk soup? We were skeptical. But one steady bowl won us over.

The broth should be creamy enough to coat the noodles without feeling heavy.

Now, it’s our go-to when we want something short and cooling. And with this shortcut version, there’s no need to soak or peel soybeans—just blend tofu with plain soy milk, a few roasted peanuts, and sesame seeds for a creamy, nutty broth.

Serve it over somyeon noodles with crisp cucumber, tomatoes, and a few ice cubes, and you’ve got a Korean summer noodle dish ready in under 10 minutes. It’s a time-saving recipe at its best.

If you’re into cold noodle dishes like this, check out our spicy bibim guksu recipe. It uses the same somyeon noodles but with a bold, tangy gochujang sauce. Another Korean summer favorite is mul naengmyeon, a cold noodle soup served in an icy beef broth

We like serving kongguksu with kimchi on the side for a little contrast and heat.

Notes on Key Ingredients

To make this shortcut kongguksu both fast and flavorful, we use a blend of tofu and plain unsweetened soy milk for the broth. It eliminates the old-style soybean-soaking process while still creating a creamy, protein-rich base. A handful of dry roasted peanuts and toasted sesame seeds adds the nutty flavor that many short versions lack.

For the noodles, we prefer somyeon (thin wheat noodles). Their delicate texture pairs especially well with the creamy soy milk broth and keeps the dish light and refreshing.

The toppings are intentionally unfussy. Cucumber adds freshness and crunch, while cherry tomatoes bring a little sweetness and color. On especially hot days, we like serving kongguksu with a few ice cubes for an extra-cold bowl.

How the dish comes together

Create soy milk broth. Combine tofu, soy milk, peanuts, sesame seeds, and water in a blender. Process until smooth, adding more water for a thinner consistency. Season with salt and optional sugar.

Prepare the Noodles. Boil somyeon (thin wheat noodles) according to the package. For a chewier texture, splash in a bit of cold water once it starts boiling. Rinse well under cold water to stop the cooking.

Garnish and serve. Place the noodles in bowls and pour the cold soy milk broth over them. Top with cucumber, tomato, and a hard-boiled egg. Ice cubes are optional, but they make it extra refreshing.

Our Favorite Side for Kongguksu

Did you know that kongguksu is often paired with yeolmu kimchi—a light, slightly tangy kimchi made from young radish greens? It’s especially popular in the summer and makes a steady side to this cold soy milk noodle soup. Cool, creamy, and a little crunchy—it’s a combo we always look forward to.

• Yield: 2
• Prep: 10 minutes

Ingredients

• 10 oz (300 g) tofu, either soft or firm
• 1 1/2 cup (360 ml) soy milk, plain and unsweetened
• 1 cup (240 ml) cold water, or more
• 1/2 cup (65 g) dry roasted peanut, shelled, unsalted
• 2 tbsp toasted sesame seeds
• 1 tsp salt, or more to season
• 1 tsp sugar, optional
• 2 servings thin wheat noodles (somyeon)

To garnish

• ice cubes
• cucumber, shredded
• cherry tomato
• hard-boiled egg

Method

1. In a blender, combine the tofu, soy milk, water, peanuts, and sesame seeds. Blend these ingredients until they form a smooth mixture. Add more water if you prefer a thinner consistency. For seasoning, add salt and, if you'd like, some sugar.
2. Cook the wheat noodles as per the package instructions. Here's a tip for chewier noodles: Pour cold water into the pot when it begins to boil. After cooking, drain the noodles and rinse them under cold running water.
3. In individual serving bowls, add the noodles and then pour the tofu soy milk broth over them. To make it extra refreshing, add some ice cubes. Garnish with cucumber slices and tomatoes. Hard-boiled eggs also make a great addition.