Chilled Soybean Noodle Soup with Cucumber and Sesame

What you need

• 150 g (3/4 cup) dried soybeans, soaked 8 hours or overnight
• 2 tbsp toasted sesame seeds, plus extra for garnish
• 600 ml (2 1/2 cups) cold water, for blending
• 160 g (5 1/2 oz) dried somyeon noodles, thin wheat noodles
• 1/2 cucumber, cut into thin matchsticks
• 1 large egg, hard-boiled, halved
• 1 small tomato, optional, cut into wedges
• fine salt, to taste, at the table

Method

Restated from the original video

1. 1

   Drain the soaked soybeans and rinse them. Put them in a pot, cover with plenty of fresh water and bring to a boil.

2. 2

   Boil, uncovered, for 15-20 min, until the soybeans are tender and the raw soybean smell is gone. Never blend undercooked soybeans.

3. 3

   Drain, then rub the soybeans in a bowl of cold water so the loose skins float up. Skim off and discard the skins.

4. 4

   Put the soybeans, sesame seeds and half of the water in a blender and blend to a smooth, thick milk.

5. 5

   Add the rest of the water, blend briefly, then strain through a fine sieve if you want a silkier soy milk. Chill for at least 1 hour.

6. 6

   Boil the noodles in a large pot of water until tender, 3-4 min.

7. 7

   Drain the noodles and rinse under cold running water, rubbing gently, until they are cold and no longer slippery.

8. 8

   Divide the noodles into 2 bowls, twisting each portion into a neat nest.

9. 9

   Pour in the cold soy milk to come about halfway up the noodles and drop in a few ice cubes.

10. 10

    Top with the cucumber, egg, tomato and a pinch of sesame seeds.

11. 11

    Serve at once. Season with salt at the table, a little at a time.

Imported from souschef.co.uk. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.