Kongguksu is a refreshing, traditional summer noodle dish with nutty and savory soy milk. This 10-minute recipe uses tofu to make a shortcut version of soy milk while delivering a delicious authentic taste.
Boil your noodles according to the package directions. Drain and set it aside.
In a high-powered blender, add the tofu, sesame seeds, peanut butter, salt, sugar, and water. Blend on high speed until it is smooth in consistency with no lumps.
Add your cooked noodles/pasta to a bowl and pour the soy milk over the noodles. Garnish with cucumbers and extra toasted sesame seeds. *Optionally, you can further season the soy milk by adding more salt or sugar.
