Back to 2 servings soy milk 0.5 cup dried soybeans, about 90 g, soaked overnight in cold water 2 tbsp toasted sesame seeds, crushed 2 tbsp pine nuts 5 cup water, 2 cups for cooking the soybeans, 3 cups cold for blending 1.5 tsp kosher salt, adjust to taste to assemble 8 oz somyeon (thin wheat noodles) 1 hard-boiled egg, shelled, cut into 8 pieces 0.5 cup cucumber, cut into matchsticks 1 small tomato, sliced 10 ice cubes, 10 to 12, optional
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1 Step 1: Drain the soaked soybeans, then cook them in 2 cups of water over medium-high heat, uncovered, for 15 minutes.2 Step 2: Cover the pot, reduce the heat to low and simmer for 5 minutes, then remove from the heat, stir and let cool for 10 minutes.3 Step 3: Blend the beans with their cooking water, 3 cups cold water, the pine nuts and the sesame seeds on high for 1 to 2 minutes, until smooth and creamy.4 Step 4: Transfer the soy milk to an airtight container and refrigerate until well chilled, up to 24 hours.5 Step 5: Boil the noodles in a large pot over medium-high heat for 2 to 3 minutes, stirring so they do not stick, until they have no hard center when chewed.6 Step 6: Rinse the noodles under cold running water, rubbing them until cold and no longer slippery. Divide into 2 portions and squeeze out the excess water.7 Step 7: Stir the salt into the chilled soy milk and taste, adjusting the seasoning. Pour over the noodles in 2 large shallow bowls.8 Step 8: Top each bowl with cucumber, egg, tomato and ice cubes if using, and serve right away with kimchi.getsaucepan.com/r/fc49314e-fe1b-5b7b-a229-715ea9d06a6a
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