Cold Corn Miso Noodles

noodles for one #10

Jun 25, 2025

∙ Paid

It’s been so hot here in Toronto lately and to combat the heat I’m making lots of cold things. Cold matchas, cold salads, cold desserts and even cold noodles. There is just something very satisfying about cold chewy noodles in a chilled and flavourful broth. The dish I’m sharing today is inspired by Korean Kong-guksu, which is a cold noodle dish made with a nutty, soy based broth. But for this we’re subbing the soy for corn and taking several other liberties—let’s go with loosely inspired.

I have been toying around with the idea of blending corn into broths, milk for matcha (stay tuned) and just thinking about more creative uses than your typical corn on the cob. And now that corn is coming into season, I will be taking advantage.

The sweetness from the corn is just enough to balance out the savoury miso that we also blend into the broth, and the nutty, earthiness from the pine nuts and sesame ties everything together. It’s a uniquely delicious flavour combo and one you must experience. So let’s get into it!