Step 1

To begin making your Korean soybean soup, start by boiling water in a pot for the noodles. I recommend using thin wheat noodles, such as Somen, for their chewiness. Once the water is boiling, add the noodles to the pot. These noodles cook quickly, usually in about 5 minutes or less. While this cooks, prepare to make the rest of your soup!

Step 2

For the soup base, you can use either unsweetened soy milk or water. Soy milk gives the soup a creamier texture and a more robust soybean flavor. In a blender, combine the soy milk (or water) with the medium-firm tofu, cashew butter (or peanut butter), sugar, salt, and roasted sesame seeds. Adjust the amount of liquid depending on the tofu's firmness; firmer tofu may require more liquid, while softer tofu may need less.

Step 3

Blend all the ingredients until you achieve a smooth and creamy consistency.

Step 4

Once the noodles are done cooking, drain and rinse them under cold water to stop the cooking process. Place the cooked noodles in a serving bowl and pour the cold soup base over them.

Step 5

To make this soup truly refreshing, add a few ice cubes to the bowl. The ice will keep the soup chilled while you eat it.

Step 6

Sprinkle a few more roasted sesame seeds on top and enjoy your cold soybean noodle soup.

Step 7

Optional: Thinly slice cucumber to add on top, and this is optional but I also like to use cherry tomatoes cut in half for a fresh and colourful touch.