Best Creamy Soy Noodle Soup

A Summer Favorite

Myt First tried to make Creamy Soy Noodle Soup it was easy and Every summer I find myself craving something light yet filling. The scorching heat makes it impossible to think about heavy meals, so I turn to one of my favorite dishes: Creamy Soy Noodle Soup. It’s a Korean classic known as kongguksu, and the first time I tried it, I was hooked. The combination of creamy soy milk with refreshing noodles and crisp vegetables was perfect for the warm weather. I decided then that this dish would become a regular on my summer menu.

The Joy of Making the Soy Milk Broth

What I love most about this soup is the homemade soy milk broth. I used to think making soy milk was complicated, but once I learned how simple it was, I couldn’t stop experimenting with it. After soaking soybeans overnight, I blend them with toasted sesame seeds and pine nuts. The result is a smooth, rich broth with a nutty taste that makes every bite special. The process is almost therapeutic, and there’s something so rewarding about knowing the base of the soup is homemade.

The Refreshing Noodles and Toppings

The noodles are another highlight of this dish. Thin wheat noodles, called somyeon, are perfect for soaking up the creamy broth. After cooking them, I rinse them under cold water to keep them firm and refreshing. For the toppings, I love using cucumber matchsticks, tomato slices, and a soft-boiled egg. Each adds a burst of freshness that balances the richness of the broth. Sometimes, I even sprinkle a few extra sesame seeds and pine nuts for extra crunch.

Customizing for Every Mood

One of the best parts of Creamy Soy Noodle Soup is how customizable it is. On days when I want something more savory, I’ll add a splash of sesame oil or a few slices of kimchi for a bit of spice. For a vegan version, I swap out the egg for tofu, and the soup is just as satisfying. No matter how I prepare it, this dish always hits the spot and keeps me cool through the hottest days of summer.

Chef’s Notes-Creamy Soy Noodle Soup

• Always soak the soybeans overnight to ensure they soften and blend smoothly for a creamy broth. If you’re short on time, you can use canned or pre-cooked soybeans, but the flavor may be slightly different.
• For the smoothest broth, blend the soybeans, sesame seeds, and pine nuts in a high-powered blender. If your blender isn’t powerful enough, strain the broth after blending to remove any unblended solids.
• Chilling the broth for at least 4 hours is essential to achieve the refreshing taste of this summer soup. Ideally, let it chill overnight to develop a more pronounced nutty flavor.
• After cooking the noodles, immediately rinse them in cold water to stop cooking and keep them firm. This step prevents the noodles from becoming soggy when added to the soup.
• This soup is highly customizable. You can add kimchi for a spicy kick or drizzle sesame oil for extra richness. Also, consider topping with fresh herbs like green onions or cilantro for more vibrant flavors.

Creamy Soy Noodle Soup

Recipe by Kimmy

Course: Main Course, SoupCuisine: KoreanDifficulty: Easy

Servings

4

bowls

Prep time

25

minutes

Cooking time

20

minutes

Calories

240

kcal

Resting Time

10

minutes

Total time

55

minutes

Beat the summer heat with our Easy Creamy Soy Milk Noodle Soup! This refreshing dish combines silky thin wheat noodles with a rich, nutty soy milk broth, enhanced by toasted sesame seeds and pine nuts. Perfectly balanced with crisp cucumber matchsticks, juicy tomato slices, and a soft-boiled egg, every bowl is a delightful blend of textures and flavors. Whether you’re seeking a nutritious meal or a light, satisfying lunch, this kongguksu recipe has got you covered. Dive into this classic Korean favorite that’s both simple to prepare and endlessly customizable to your taste!

Ingredients

• For the Soy Milk Broth

• 1 cup soaked soybeans rinsed and soaked overnight

• 1 cup water reserved from cooking

• 3 cups chilled water

• 2 tablespoons toasted sesame seeds

• 2 tablespoons pine nuts

• 1.5 teaspoons kosher salt

• Noodles and Toppings

• 16 ounces thin wheat noodles (somyeon)

• 2 hard boiled eggs peeled and quartered

• 1 cup julienned cucumber

• 2 small tomatoes sliced

• 20 ice cubes optional

Directions

• Preparing the Soy Broth – Begin by draining the soaked soybeans and placing them in a large saucepan with 2 cups of fresh water. Bring the mixture to a boil over medium-high heat, letting it cook uncovered for 15 minutes. After this initial cooking, cover the saucepan and reduce the heat to low, allowing the soybeans to simmer gently for an additional 5 minutes. *(Total time: 20 minutes)*
• Blending the Broth – Transfer approximately ½ cup of the cooked soybeans and broth into a high-speed blender. Add 3 cups of cold water, along with the toasted sesame seeds and pine nuts. Blend on high for 1 to 2 minutes until the mixture becomes smooth and creamy. *(Blending time: 2 minutes)* *Optional: For an extra creamy texture, blend a bit longer or add more water as needed.*
• Chilling the Soy Milk – Pour the blended soy milk into an airtight container or glass jar. Place it in the refrigerator and let it chill for up to 24 hours. This step enhances the flavors and ensures the broth is refreshingly cold when serving. *(Chilling time: 24 hours)*
• Preparing the Noodles – Cook the thin wheat noodles according to the package instructions until they are al dente. Once cooked, drain and rinse them under cold water to stop the cooking process and keep them firm for the cold soup.
• Assembling the Kongguksu – In individual serving bowls, place a portion of the cooked noodles. Pour the chilled soy milk broth over the noodles. Top each bowl with quartered hard boiled eggs, cucumber matchsticks, and sliced tomatoes. Sprinkle with additional toasted sesame seeds and pine nuts if desired. *Optional: Add ice cubes for an extra cold and refreshing meal.*

Equipment

• Chef’s Knife
• food processor
• colander
• mixing bowls
• measuring cups and spoons

Nutrition Facts

• Calories: 240kcal
• Fat: 9g
• Saturated Fat: 1.5g
• Cholesterol: 70mg
• Sodium: 900mg
• Potassium: 500mg
• Carbohydrates: 35g
• Fiber: 5g
• Sugar: 4g
• Protein: 12g
• Vitamin A: 1500IU
• Vitamin C: 15mg
• Calcium: 200mg
• Iron: 4mg

FAQ- Creamy Soy Noodle Soup

Can I use store-bought soy milk instead of making my own?

Yes, you can use unsweetened, plain store-bought soy milk as a shortcut. However, the flavor may not be as rich and creamy as freshly made soy milk with toasted sesame seeds and pine nuts.

How can I make the broth smoother?

Ensure the soybeans are soaked overnight and blend them thoroughly. For an ultra-smooth texture, strain the broth using a fine sieve or cheesecloth after blending.

Can I serve this dish warm?

While kongguksu is traditionally served cold, you can omit the ice cubes and serve the broth slightly warmed if you prefer.

What can I substitute for pine nuts if I’m allergic to nuts?

Sunflower seeds or pumpkin seeds are great substitutes that add a similar texture without the nut allergy concern.

How long can I store leftover soy milk broth?

You can store the soy milk broth in an airtight container in the refrigerator for up to 2 days. Stir it well before serving, as separation might occur.