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Soy Milk Noodle Soup

Soy Milk Noodle Soup


  • 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


  1. Soak soybeans in 6 cups water for 6 hours to overnight at room temperature. Drain.
  2. In a medium saucepan, cover soaked soybeans with water, bring to a boil over high heat and boil for 20 minutes.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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


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