Silky Cold Soy Milk Noodle Bowl
Chilled wheat noodles swimming in a velvety, freshly blended soybean broth that is creamy without a drop of dairy. This elegant summer staple is nutty, subtly sweet, and impossibly refreshing, served ice-cold with crisp cucumber and toasted sesame for a lunch that cools you down on the hottest days.
Ingredients
- 2 cups dried soybeans (soaked overnight in cold water)
- 4 cups cold water (for blending)
- 14 oz Korean somyeon noodles (thin wheat noodles)
- 1/2 teaspoon salt, plus more to taste
+ 7 more ingredients
Instructions
Drain the overnight-soaked soybeans and place them in a large pot. Cover with fresh water by 2 inches and bring to a boil. Cook for 15 minutes until the beans are completely tender.
Drain the cooked soybeans and rub them between your hands under cold running water to remove as many loose skins as possible. Discard the skins that float away.
Transfer the skinned soybeans to a high-speed blender along with 4 cups of cold water, the salt, sesame oil, and toasted sesame seeds. Blend on high for 2 to 3 minutes until perfectly smooth and creamy.
Strain the soy milk through a fine-mesh sieve or nut milk bag for an ultra-silky texture. Refrigerate the strained broth until thoroughly chilled, at least 1 hour.
Cook the somyeon noodles according to package directions in boiling water. Drain immediately and rinse vigorously under ice-cold running water, rubbing the noodles between your hands to remove excess starch until they feel squeaky clean. Drain well.
Divide the chilled noodles among four bowls, twirling them into neat nests. Pour the cold soy milk broth generously over each bowl.
Top with julienned cucumber, cherry tomato halves, pine nuts, and a halved boiled egg if using. Sprinkle with extra sesame seeds and add an ice cube or two to keep things frosty. Serve immediately.
Nutrition Estimate
Per serving • Estimated by Blinner AI