Kongguksu Korean Cold Soy Milk Noodle (good) Soup

This cold ramen is normally eaten in the summer but I ate it in a restaurant the other day and re-created this. If you have zero point tofu, this is for you. This light version is 8 point plus 1 point back on Weight Watchers for adding extra cucumbers. I used Konjaki/Shirataki  noodles which are 0 points. 


  • 1 silken tofu block
  • 1/2 cup almond milk
  • 1 tsp sesame paste
  • 1 tsp peanut butter
  • 1 tsp sugar
  • Pinch salt
  • 2 ice cubes
  • 1 nest of Konjaki/Shirataki noodles
  • 4 strips of cucumber
  • 1 boiled egg
  • Sesame oil & sesame seeds for toppings


  1. Add the tofu, milk, sesame paste, peanut butter, sugar, salt, and ice cubes to a blender. You want it to have a smooth consistency with a slight thickness to it. Add more milk if you want a runnier soup.
  2. Cook your noodles to packet instructions and then run them through cold water.
  3. Add your noodles and soy mixture to a bowl and top with your boiled egg, cucumber, sesame oil, and sesame seeds.

By Fkkzzz

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