Vegan Bunny Elle

Kong-guksu is a refreshing and cooling noodle dish in a creamy, nutty soy milk broth. It is a lifesaver meal whenever you don’t feel like cooking!

Too hot to cook? Want a lazy meal but don’t want to sacrifice nutrition or flavor? Make this easy breezy Kongguksu noodle bowl! Silky, hearty thin wheat noodles doused in a creamy, nutty, high protein soy milk broth – it’s slurpy-licious!

Traditionally, kongguksu is completed with freshly made soy milk from scratch, but in the spirit of keeping it a lazy no sweat meal, we can use silken tofu to achieve the rich, creamy, velvety broth without the long arduous process.

For toppings, cucumber and cherry tomatoes are the classic pairing but you can add any veggies, pickles and protein you like. I personally always have to add my homemade vegan “egg”!

Kongguksu Korean Soy Milk Cold Noodles

Refreshing silky thin wheat noodles in a creamy, velvety, nutty soy milk broth – easy breezy slurpy-licious!

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Ingredients Method Video Notes

Ingredients

  

• 1 serving somen thin wheat noodles
• 1 cup silken tofu
• 2 cup soy milk
• 2 tablespoon almond butter or peanut butter
• 2 tablespoon toasted white sesame seeds
• 1 teaspoon salt
• Cucumber and cherry tomato for garnish
• Homemade vegan “egg” see notes

Method

 

1. Bring a pot of water to boil and cook the noodles for about 4 minutes, immediately rinse under ice cold water to keep them at the perfect doneness and prevent sticking;
2. Blend together tofu, soy milk, nutter butter, sesame seeds, and salt until very smooth and creamy;
3. Add the noodles to a bowl, garnish with thinly julienned cucumber and halved cherry tomato, add a few ice cubes, and pour the soy milk broth over the noodles;
4. Serve cold, enjoy!

Video

Notes

If you’d like to add a homemade vegan “egg”, follow this recipe linked.