Kongguksu (Chilled Soybean Noodle Soup)
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Ingredients
- 300 g thin korean buckwheat or wheat noodles (somyeon)
- 800 ml unsweetened soy milk
- 1 cucumber, julienned
- 1 tbsp toasted sesame seeds
Nutrition (per serving)
- Calories
- 350 kcal
- Protein
- 16.7 g
- Carbohydrate
- 55.9 g
- of which sugars
- 3 g
- Fat
- 5.7 g
- of which saturates
- 0.9 g
- Fibre
- 3.4 g
- Salt
- 1.31 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Cook the noodles in a pot of boiling water for 4-5 minutes until tender, then drain and rinse under cold water until cool.
- 2
Chill the soy milk in the fridge until very cold.
- 3
Divide the noodles between bowls and pour over the chilled soy milk.
- 4
Top with the julienned cucumber and scatter with toasted sesame seeds.
- 5
Serve cold straight away.
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