Chilled Soybean Silk Noodles in Creamy Broth

Soak the dried soybeans in plenty of cold water for at least 8 hours or overnight. They should swell to roughly double their size. If using fresh edamame, skip this step.

Drain the soaked soybeans and transfer to a large pot. Cover with fresh water and bring to a boil. Cook for 15-20 minutes until the beans are completely tender. Skim off any foam and loose soybean skins that float to the surface.

Drain the cooked beans and rinse briefly with cold water. Rub them gently between your hands to loosen and remove as many skins as possible for a smoother broth.

Transfer the skinned soybeans (and pine nuts if using) to a high-speed blender. Add 4 cups of cold water and blend on high for 2-3 minutes until completely smooth and creamy. Season with salt.

Strain the soybean broth through a fine-mesh sieve or nut milk bag for a silkier texture if desired. Refrigerate until thoroughly chilled, at least 1 hour.

Cook the somyeon noodles according to package directions. Drain and rinse vigorously under cold running water, rubbing the noodles between your hands to remove excess starch. Chill in ice water.

Divide the cold noodles among bowls, twirling them into neat nests. Pour the chilled soybean broth generously over each bowl. Garnish with cucumber slices, cherry tomato halves, sesame seeds, and a hard-boiled egg half if desired. Add a few ice cubes to keep it frosty.