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Kong guksu chilled soy milk noodle soup

Kong" means soybean and "guksu" means noodle soup. It’s refreshing and mostly eaten on hot summer days. This is a great dish for people like me who love soy milk and want to do more with it than eat cereal or make protein shakes.

YIELDS
4

Ingredients

  • 1 cup dried soybeans
  • 4 tablespoons roasted pine nuts
  • 2 teaspoons roasted sesame seeds
  • 1 small cucumber, julienned for garnish
  • 16oz somen noodles

Directions

  1. Soak one cup of dried soybeans overnight. 
  2. Cover beans with water and bring to a boil. Cook for an additional four minutes. 
  3. Drain the beans and cool them in a cold water bath. 
  4. Remove the skins of the beans by rubbing them between your fingers. Discard the skins. 
  5. In a blender, purée the cooked soybeans, pine nuts, and sesame seeds in three cups of water.
  6. After puréeing, add additional water to adjust the creaminess of the soup.
  7. Pass the purée through a fine strainer for a milk-like texture.
  8. Salt to taste and chill in the refrigerator.
  9. Bring a pot of water to a boil. Add some noodles and cook for an additional three minutes.
  10. Drain the noodles and shock them in cold water a few times.
  11.  Place servings of noodles in a bowl and add some ice cubes.
  12. Gently stir the soy milk and pour it over the noodles.
  13. Add cucumber garnish and serve. Enjoy! 

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