Kongguksu (Soy Milk Noodle Soup)

Prepare soybeans.

1. Soak the dry soybeans in some boiled water (100°C / 212°F) for an hour. Alternatively, you can let them sit in room temperature water overnight, or for at least 6-8 hours.
2. Drain the water and wash the soybeans under running water. Remove any loose shells that come off.
3. In a pot, mix soybeans with water and 1/4 teaspoon of salt. Boil over medium heat for 15 minutes, skimming off any foam with a spoon. Note: The next three photos show chickpeas.
4. Reduce the heat to medium-low and boil for another 40-45 minutes until the soybeans are fully cooked.
5. Rinse the soybeans under running water and remove any remaining shells. Set them aside. 1/2 cup (96g / 3.4 ounces) of dry soybeans will yield approximately 1 cup (183g / 6.5 ounces) after boiling.

Get the other ingredients ready.

1. With a mortar and pestle, crush the sesame seeds, pine nuts, and walnuts until they’re finely ground. This hands-on method is key for a smooth texture since these nuts and seeds don’t blend well in a blender, helping them mix perfectly into the soup.
2. Cook the somen noodles in boiling water according to the package instructions, typically for 3-5 minutes. Once cooked, drain the noodles and rinse them under cold running water to cool.
3. Place the prepared soybeans, soy milk, ground nut mixture from step 2, sugar, and 1/2 teaspoon of salt into a blender. Blend everything together until the mixture is smooth and well combined.
4. Transfer the cooked somen to a serving bowl and pour the soy milk mixture generously over the noodles. Garnish with cucumber slices, cherry tomatoes, and a halved boiled egg.
5. Serve the noodles with some kimchi. Summer varieties like cucumber kimchi or young radish kimchi complement the dish beautifully.