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Chilled Korean Soybean Soup, or Kongguksu, is a cold noodle soup that’s nutty and creamy, thanks to soymilk. This version is fully gluten-free and vegan and perfect for lunch or dinner!
What is Kong Guksu?
Kong guksu is a Korean dish made with noodles and a chilled soymilk broth. It’s nutty, rich and creamy, no dairy required! This recipe is naturally vegan. To make a gluten-free version, simply substitute with gluten free noodles.
The flavour of this soup is a little more mild. It really allows the richness of the nuts and beans to shine.
How to Serve Korean Soybean Soup
This noodle soup is served cold. In fact, there are often ice cubes in the bowl to keep it super chilled. It’s great to enjoy during the summer and warmer seasons especially.
And because the soup has a more mild flavor, it’s often enjoyed with accompanying “ban chan” or side dishes like kimchi and fresh cucumbers.
Ingredients for Vegan Soybean Soup
Here’s what you need for this vegan and gluten-free soup:
Soy beans. These add richness and body, plus protein, to the soup.
Pine nuts. For creaminess.
Sesame seeds. These add a major nutty flavor to enrich your broth.
Cucumber. This is a refreshing topping to cut through the richness of the soup.
Gluten-free noodles. Use any kind you like!
I like to use a combination of soybeans, pine nuts and sesame seeds for extra flavour. However, you can also use only soybeans or only pine nuts. Other nuts and seeds to consider using include pumpkin seeds, peanuts, cashews etc.
If you’d like to make this recipe soy-free, you can omit the soybeans. However, I recommend adding another nut or seed in place, like sunflower seeds or cashews. Pine nuts can have a strong flavor on their own, and they are quite pricey, which is why I like to use a combination.
If you’re allergic to nuts, consider replacing pine nuts with seeds like sunflower or use a heavier hand with the sesame seeds.
How to Make Soybean Soup
Making this recipe is fairly simple. Simply soak the soybeans overnight, then boil them until tender. Next, blend the cooked soybeans with pine nuts and sesame seeds to make a milky broth. After straining, you’re ready to pour over noodles and serve.
Make-Ahead Korean Chilled Soup
You can prep the milk broth in advance. However, fresh plant milks tend to spoil after a few days. So don’t keep it in the fridge for more than 2-3 days maximum.
Make refreshing and creamy chilled soybean soup made with pine nuts, soy beans and sesame seeds for a refreshing meal or snack.
1/3cup soy beans
1/4cup pine nuts
2 tbsp sesame seeds
3cups filtered water
1–2 tsp salt
1 persian cucumber, julienned
2 servings gluten free noodles of choice
handful ice cubes
Start by soaking your soybeans in filtered water overnight, or for at least 1-2 hours to help them soften.
Transfer the soybeans and soaking water into a pot and bring the water to a rolling boil. Boil for 10 minutes, then remove from heat and let sit until the water cools down to room temperature.
Add pine nuts and sesame seeds to a dry pan over medium heat and cook for 2-3 minutes, regularly shaking the pan to toast. Once lightly golden brown, remove from heat.
Add your pine nuts, sesame seeds and strained soybeans into a high speed blender along with 3 cups filtered water and salt. Blend on high and pass through a strainer to remove any pulp. Refrigerate mixture until ready to serve.
To serve, cook gluten free noodles according to package directions and divide into two bowls. Pour chilled broth over the noodles, adding 2-3 ice cubes if desired and top with fresh cucumber. Add salt to taste, and enjoy with any additional sides and toppings.
Hi there, I’m Remy! Welcome to Veggiekins Blog, home to nourishing vegan + gluten-free recipes and tips to live your best balanced and holistic life. I’m a human on a mission to empower you to be well and be kind to your mind, body and soul with the healing power of plants.
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