Kongguksu (Soy Milk Noodle Soup)
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A creamy, nutty Korean noodle soup made from ground soybeans and served cold or at room temperature, topped with fresh vegetables and a soft egg. It's refreshing, protein-rich, and perfect for hot weather. A traditional comfort dish that's both light and satisfying.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 2- 1/2 cup organic dried soybeans ((or dried chickpeas, or one 425g can of chickpeas))
- 5 cups water
- 3/4 tsp fine sea salt (, divided (1/4 tsp for boiling + 1/2 tsp for blending))
- 1 Tbsp sesame seeds
- 1 Tbsp pine nuts
- 1 Tbsp walnuts
- 200 g somen noodles ((thin wheat noodles). (7.1 ounces))
- 2 cups soy milk (unsweetened and chilled)
- 1 tsp sugar (, raw)
- 50 g cucumber ((Lebanese or English), julienned, (1.8 ounces))
- 1 to 2 cherry tomatoes (, halved)
- 1 to 2 eggs (, boiled and halved)
At a glance
PER SERVING · TIME 145M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 1h 10m
- Cook
- 1h 15m
- Sodium
- 2592mg
- Total sugar
- 8g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1453mg
- Calcium
- 539mg
- Iron
- 12mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 70M
- SODIUM
- 2592MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.