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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.