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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
Cook Time 15 minutes
Total Time 25 minutes
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.