Korean Chilled Tofu Soy Milk Noodles (Vegan-Friendly Option)

When summer heat makes cooking feel like a chore, there’s nothing better than a chilled, refreshing bowl of noodles. Growing up in Korea, cold noodle dishes were always a summer favourite—comforting, creamy, and perfectly balanced with fresh toppings.

This recipe is my twist on the classic Korean kongguksu (콩국수), but with a modern, nutty flavour thanks to peanut butter. Using soft tofu and unsweetened soy milk, the soup turns smooth and creamy without any dairy. Topped with cucumber, cherry tomatoes, and a boiled egg, it’s not only beautiful but also light, healthy, and satisfying.

Best of all? You can prepare the soy milk broth in advance and keep it chilled, so when you’re hungry, all you need to do is cook the noodles and assemble. It’s the perfect summer meal—refreshing, nourishing, and surprisingly easy to make right at home.

This version is also completely vegan when served without the boiled egg topping. Fresh cucumber and cherry tomatoes add brightness and crunch, balancing the creamy broth beautifully. The best part? You can make the broth ahead of time, chill it in the fridge, and have a refreshing, nourishing summer meal ready whenever you need it.

Traditional kongguksu is made by soaking and boiling soybeans, then blending them into a smooth, nutty broth. It’s delicious, but it takes time—and in a busy modern kitchen (especially abroad where dried soybeans aren’t always easy to find), I wanted a faster version that still keeps the creamy, nutty essence of the dish.

That’s why I started using soft tofu and unsweetened soy milk. Together, they recreate the smooth, mild, and refreshing flavour of the original soybean broth without hours of soaking and boiling.

To take it one step further, I add a spoonful of peanut butter. It adds depth, extra nuttiness, and a creamy body that makes the broth taste rich and satisfying—almost like a secret shortcut ingredient. The result is a bowl of noodles that’s quick to prepare, silky in texture, and full of flavour, but still true to the spirit of kongguksu.

kimmie

Chilled Tofu Soy milk Noodles (with Peanut Butter Twist)-콩국수

Chilled Tofu Soy Milk Noodles is a creamy, refreshing summer dish made from blended tofu, soy milk, and peanut butter for a nutty depth of flavour. Served over cold noodles and topped with cucumber, cherry tomatoes, and a boiled egg, it’s light yet satisfying. Perfect with kimchi or fresh Korean side dishes.

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Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Servings: 1 person

Course: Main Course

Cuisine: korean

Calories: 840

Ingredients Method Notes

Ingredients

  

• 200 g Soft tofu
• 200 ml Unsweetened soy milk
• 1 tablespoon Peanut butter
• 1 tablespoon Sesame seeds
• ½ teaspoon Salt
• ½ teaspoon Sugar adjust to taste
• 100 g Noodles of your choice Somen, spaghetti, rice noodles, or buckwheat noodles all work

Garnishes:

• 1 boiled egg cooked for 8 minutes, firm yolk
• ¾ small cucumber julienned
• 2 cherry tomatoes halved

Method

 

Make the Soy Milk Soup

1. Place tofu, soy milk, peanut butter, sesame seeds, salt, and sugar into a blender.
   200 g Soft tofu, 1 tablespoon Peanut butter, 1 tablespoon Sesame seeds, ½ teaspoon Salt, ½ teaspoon Sugar, 200 ml Unsweetened soy milk
   
2. Blend until smooth and creamy.
   
3. Chill in the refrigerator while you prepare the noodles.
   

Cook the Egg

1. Boil the egg for about 8 minutes until the yolk is firm.
   
2. Cool in cold water, peel, and slice in half.

Cook the Noodles

1. Boil noodles according to the package instructions.
   
2. Stir occasionally to prevent sticking.
   
3. Drain and rinse under cold water for a chewy and refreshing texture.
   

Prepare the Garnishes

1. Slice cucumber into thin matchsticks.
   
2. Halve cherry tomatoes.

Assemble

1. Place the chilled noodles in a bowl.
   
2. Pour the cold soy milk soup over the noodles.
   
3. Top with cucumber, cherry tomatoes, and half a boiled egg.
   
4. Serve
5. Enjoy with kimchi, cucumber kimchi, or fresh napa cabbage salad on the side.

Notes

Tips for the Perfect Chilled Tofu Soy Milk Noodles

1. Use firm or silken tofu, depending on texture preference
   • Silken tofu gives an ultra-smooth, creamy soup.
   • Firm tofu adds a slightly thicker texture.
2. Chill the soup and noodles well.
   • Refrigerate the blended tofu soup for at least 1–2 hours.
   • Rinse noodles in ice-cold water to keep them firm and refreshing.
3. Adjust sweetness and saltiness.
   • Taste the soy milk soup before serving and adjust sugar or salt if needed.
   • A little sugar balances the peanut butter’s nuttiness.
4. Get creative with toppings.
   • Add avocado slices, roasted nuts, or microgreens for extra flavour and texture.
   • Cherry tomatoes add acidity and freshness, balancing the creamy soup.
5. Optional garnishes for aroma and flavour
   • A drizzle of sesame oil or a sprinkle of chili flakes can enhance the dish.
   • Fresh herbs like cilantro or mint give a refreshing twist.
6. Make it ahead for summer meal prep.
   • The tofu soup can be made the day before and stored in the fridge.
   • Noodles can be cooked in advance, but rinse and store them cold to maintain texture.
7. Pair wisely
   • Serve with kimchi, cucumber kimchi, or lightly pickled vegetables to complement the creamy flavour.

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