Soy Milk Noodle Soup
Light and rich at the same time, this cold soup is refreshing and fortifying. Traditionally, it's served in the summer and made with soy milk and thin wheat noodles.
- 1 cup dried soybeans
- 2 tablespoons pine nuts
- 1/4 cup sugar
- 2 tablespoons kosher salt
- 4 cups water
- 2 bundles somen noodles
- 1/2 cucumber, peeled and julienned
- 1/2 carrot, julienned
- 1 red apple, cored and thinly sliced
- 2 eggs, hard-boiled
- 1 tablespoon sesame seeds
- Soak soybeans in 6 cups water for 6 hours to overnight at room temperature. Drain.
- In a medium saucepan, cover soaked soybeans with water, bring to a boil over high heat and boil for 20 minutes.
- While soybeans boil, toast pine nuts in a small, dry saute pan over medium heat, shaking the pan. When nuts turn a dark shade of brown (but not burnt!) and smell like toasted-nut wonderfulness, remove from pan and set aside.
- Drain boiled soybeans and shock them in a bowl of cold water. Drain beans and rub them together with your hands to loosen the skins; remove and discard skins.
- In a blender or food processor, puree boiled soybeans with the pine nuts, sugar and salt. Add 4 cups of water and blend until smooth. (Divide and work in batches if this amount doesn't fit in your blender.) Refrigerate until completely chilled, about 2 hours.
- While soybean mixture chills, bring large pot of water to a boil over high heat and add the somen noodles. Boil for 2 minutes, or as instructed on the packaging. Drain and shock in cold water. Drain again and reserve.
- Divide noodles and soybean broth among bowls. Serve with cucumber, carrots, apples, half a hard-boiled egg and sesame seeds.
- Reprinted from Koreatown: A Cookbook. Copyright © 2016 by Deuki Hong and Matt Rodbard. Photograph copyright © 2016 by Sam Horine. Published by Clarkson Potter, an imprint of Penguin Random House, LLC.
- Photo credit: Sam Horine