In hot weather, nothing satisfies like ice-cold kongguksu, a Korean soy milk noodle soup. This version is more saucy than brothy thanks to the inclusion of nutty tahini and savory miso...top your bowl with whatever vegetables or crunchy bits you have on hand.
My favorite thing about this recipe is that it very easily scales down to one serving-ideal for when I come home sunburnt from a day at the park or the beach... Less dishes, big win.
Make sure you get unsweetened, unflavored soy milk for this recipe-vanilla noodles are not the vibe...Edensoy, which is made of just purified water and organic soybeans, has a savory, practically-homemade taste.
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