Kongguksu (Soy Milk Noodle Soup)

Directions

For Soy Milk:

1. Wash the beans and soak them in cold water overnight.
2. Strain beans.
3. In a heavy pot, add the soaked beans and cover with 2 cups of water.
4. Cook over medium high heat for 15 minutes, then reduce the heat to low and simmer, covered, for 5 minutes.
5. Remove from heat, uncover, stir, and let cool for 10 minutes.
6. Add the beans and about ½ cup of the cooking water to a blender.
7. Add water, sesame seeds, and pine nuts.
8. Blend on high speed for 1–2 minutes, or longer if needed, until the texture of the soy milk is smooth and creamy. Chill.

For Noodles:

9. In a large pot, bring water to a boil over medium-high heat.
10. Add the noodles, stirring with a wooden spoon to prevent sticking, and cook for 2–3 minutes, until just done.
11. Strain, then rinse in cold running water, gently massaging the noodles between your palms until they are cold.
12. Divide the noodles into two equal portions and gently squeeze the excess water from each portion.
13. Place each in a large shallow serving bowl.

For Assembly:

14. Add salt to the soy milk, stirring well with a wooden spoon.
15. Pour the salted soy milk over each of the bowls of noodles.
16. Top with cucumber, egg, and tomato, and add ice cubes if desired.
17. Serve immediately with kimchi and other side dishes if desired.