Korean Soy Milk Noodles

"Kongguksu," Korean Soy Milk Noodles, combines a homemade soy broth with whole-grain buckwheat noodles and vegetables. The broth is usually served cold but can be enjoyed warm if desired. Feel free to top the dish with any additional vegetables of choice.
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4.16 from 13 votes
Course Main Course
Servings 2
Daily Dozen


  • ½ cup dried soybeans, soaked overnight
  • 2 tablespoons raw sesame seeds
  • 2 tablespoons raw pine nuts
  • 1 teaspoon miso paste, or to taste
  • 4 ounces buckwheat noodles, cooked
  • 8-10 cherry tomatoes, halved
  • ½ cucumber, cut into thin strips


  • In a pot, boil the soybeans in two cups of water (0.5 liters) for 20 to 30 minutes, then drain.
  • In a blender, combine the soybeans, sesame seeds, pine nuts, and miso paste with two cups of water and blend until smooth.
  • Chill the broth, serve at room temperature, or heat it in a saucepan, as desired.
  • Ladle the broth on top of prepared buckwheat noodles and top with the cherry tomatoes and cucumber strips.
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