Kongguksu (Korean Cold Soy Noodle Soup)
Silky cold soybean soup poured over chilled noodles—a refreshing Korean summer classic. Toast soybeans, blend into cream, chill, and serve in minutes.
- Total time
- 35 min
- Servings
- 2
- Calories
- 380
- Protein
- 18g
Ingredients
- 1.5 cups unsalted raw soybeans (or frozen edamame)
- 4 cups water, divided
- 1.5 tablespoons soy sauce
- 1 teaspoon sesame oil
- ¼ teaspoon salt
- 8 ounces dried soba or wheat noodles
- 2 whole scallions, thinly sliced (optional)
Instructions
- 1
Toast soybeans in a dry skillet over medium heat, stirring constantly, until fragrant and lightly golden, about 5 minutes.
- 2
Add 1 cup water to soybeans. Bring to a boil, then reduce heat and simmer until soybeans are very tender, about 12 minutes.
- 3
Pour soybeans and cooking liquid into a blender. Add 2 cups cold water, soy sauce, sesame oil, and salt.
- 4
Blend on high until completely smooth and creamy, about 1 minute. Transfer to a bowl and refrigerate for at least 10 minutes.
- 5
Boil noodles in salted water until tender, about 4 minutes. Drain and rinse under cold running water until cool.
- 6
Divide cold noodles between two bowls. Pour chilled soy broth over noodles until nearly full.
- 7
Top with sliced scallions if desired. Serve immediately with a spoon and chopsticks.
Tools you’ll need
- skillet (10-inch or larger)
- blender
- large pot (for boiling noodles)
- bowl (for chilling broth)
- two serving bowls
- spoon (for stirring)
- colander
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