Cold Soy Milk Noodle Soup (Kongguksu)

Ingredients

• dried soybeans — washed and soaked in cold water overnight90 g
• toasted sesame seeds18 g
• pine nuts18 g
• somyeon — thin wheat noodles225 g
• kosher salt — 1 ½ tsp9 g
• egg — hard-boiled, shelled and cut into 8 pieces1 ea
• cucumber — cut into matchsticks60 g
• small tomato — sliced1 ea

Method

1. Make the soy milk: strain the soaked beans and add them to a heavy pot with 480 ml water. Cook for 15 minutes over medium-high heat, uncovered. Then cover and simmer for another 5 minutes over low heat.
2. Remove from the heat. Uncover, stir and let them cool down for 10 minutes.
3. Transfer the beans and their cooking water (about 120 ml) to a blender. Add 720 ml cold water, the pine nuts and the sesame seeds.
4. Blend at high speed for 1 to 2 minutes, until everything is smooth and creamy. Refrigerate the soy milk in an airtight container for up to 24 hours until you're ready to make kongguksu.