Korean Cold Soy Milk Noodles (Kongguksu)

Pro tips

• Blend silken tofu with milk until completely smooth to avoid graininess in the broth.
• Toast sesame seeds lightly before grinding or crushing to deepen their nutty flavor.
• Chill all components—noodles, broth, and serving bowls—separately for maximum refreshment.
• Julienne cucumber thinly and add just before serving to maintain crispness and prevent wilting.

Substitutions

• Somen noodles → thin ramen or angel hair pasta (texture will be slightly firmer)
• Peanut butter powder → tahini or sesame paste (for nut-free or enhanced sesame flavor)
• Milk → light coconut milk or additional broth (for richer or less dairy-forward taste)

Storage & make-ahead

Store prepared broth covered in the refrigerator for up to 1 day. Serve chilled; do not reheat. Cook noodles fresh on the day of serving.

Can you make kongguksu ahead of time?

Yes. Prepare the broth up to 1 day ahead and store it covered in the refrigerator. Cook noodles fresh and chill them separately; assemble just before serving to prevent sogginess.

What can I substitute for peanut butter powder?

Use 1½ tsp creamy peanut butter thinned with a bit of milk, or replace with tahini (sesame paste) for a nuttier flavor without peanuts.

Can I use regular tofu instead of silken tofu?

Silken tofu blends smoothly into the broth. Firm or extra-firm tofu will not create the same creamy texture and is not recommended for this recipe.

How do I prevent the noodles from getting soggy?

Chill cooked noodles thoroughly and drain them well. Add the broth just before eating, or serve broth and noodles separately and let diners combine them.

What's the purpose of MSG in this recipe?

MSG enhances the savory umami depth of the broth. It's optional; omit it if you prefer, or adjust salt to taste for flavor balance.