Hangry waits for no one. Especially not test kitchen editor Kendra Vaculin. In Speedy Does It, she’s sharing whoa-worthy dinners you can get on the table like *snaps fingers* that.
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, which add both body and flavor. You can top your bowl with whatever vegetables or crunchy bits you have on hand (grated carrots, sliced radishes, scallions, or toasted peanuts or cashews all work well), but the spoonful of chili crisp is a nonnegotiable; I like Lao Gan Ma for its balance of texture and heat.
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 and want something quick, cold, and satisfying. When I’m making it just for me, I skip the bowl of ice water and just run the eggs and noodles under cold water in the sink to get them to temp. Less dishes, big win.
Make sure you get unsweetened, unflavored soy milk for this recipe—vanilla noodles are not the vibe. My favorite brand is Edensoy, which is made of just purified water and organic soybeans (no additives or stabilizers), and has a savory, practically-homemade taste.
All products featured on Bon Appétit are independently selected by our editors. However, when you buy something through the retail links below, we earn an affiliate commission.
What you’ll need
Lao Gan Ma Chili Crisp
$15 At Amazon (25 oz.)
Medium Pot with Lid
$155 At Amazon
Slotted Spoon
$11 At Amazon
Recipe information
Total Time
30 minutes
Yield
4 servings
Ingredients
2
⅓
2
1
2
8
¼
2
Preparation
Step 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.
Step 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.
Step 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.
Step 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.