Refreshing Chilled Soybean Noodle Soup for Summer

Soak the dried soybeans overnight, or for at least 8 hours. Drain and rinse them thoroughly.

Boil the soaked soybeans in fresh water for 15-20 minutes until they are tender. Drain the beans and rinse them well with cold water to cool them down.

In a high-speed blender, combine the cooked soybeans, 600ml of cold water, and 1 teaspoon of salt. Blend until the mixture is very smooth and creamy. If you prefer an extra silky texture, you can strain the broth through a fine-mesh sieve, but it's optional.

Chill the soybean broth in the refrigerator for at least 1 hour, or add a few ice cubes directly to the broth to cool it down quickly.

Cook the Korean wheat noodles according to package instructions until they are al dente. Rinse the cooked noodles thoroughly under cold running water and drain them well to remove excess starch and cool them completely.

Prepare the garnishes: slice the cucumber into thin matchsticks and halve the cherry tomatoes.

Divide the chilled noodles into two serving bowls. Pour the cold soybean broth over the noodles. Garnish each bowl with the cucumber matchsticks, halved cherry tomatoes, and a sprinkle of toasted sesame seeds. Serve immediately.