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Cold Soy Milk Noodles With Chili Crisp
This refreshing spin on kongguksu, a cold Korean soy milk noodle soup, is ideal after a sunny day at the park or beach.
👥 4 Servings⏱️ Prep & Cook: 30 min👤 Kendra Vaculin📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●whisk
- ●pot
📝 Preparation Steps
1
Whisk together 2 cups soy milk, ⅓ cup tahini, 2 Tbsp. miso (any kind), and 1 Tbsp. soy sauce in a large measuring glass or small bowl; set sauce aside.
soy milk2 cups. miso (any kind)2 Tbsp. soy sauce1 Tbsp
2
Using a slotted spoon and working one at a time, lower 2 large eggs into a medium pot of boiling water and cook ⏱️ 8 minutes. Transfer eggs to a medium bowl of ice water with slotted spoon. Let eggs cool, then remove from ice water. Peel and halve eggs. Reserve bowl of ice water, adding a few more ice cubes if needed.
large eggs2
3
Add 8 oz. dried somen or other wheat noodles to same pot of boiling water and cook according to package directions. Drain and transfer to reserved bowl of ice water. Let cool.
. dried somen or other wheat noodles8 oz
4
Drain noodles, then return to empty bowl. Add reserved sauce and toss to coat. Top with ¼ cup chili crisp, then 2 Persian cucumbers, trimmed, cut into matchsticks, and sprinkle white and/or black sesame seeds over.
Persian cucumbers, trimmed, cut into matchsticks2White and/or black sesame seeds (for serving)
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