Korean Cold Soy Milk Noodle Soup

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A beloved Korean summer dish featuring delicate wheat noodles bathed in a velvety, chilled soy milk broth made from freshly ground soybeans. The mild, nutty broth is traditionally garnished with crisp cucumber and ripe tomato, creating a refreshing and protein-rich meal that's perfect for hot weather.

Nutrition Facts

Per serving (estimated)

• 530 kcalCalories
• 14 gFat
• 2 gSaturated Fat
• 76 gCarbs
• 8 gFiber
• 5 gSugar
• 27 gProtein
• 340 mgSodium
• 780 mgPotassium
• 180 mgCalcium
• 5 mgIron
• 9 mgVitamin C
• 85 mcgVitamin A

Ingredients

For the Soy Milk Broth

• 1.5 cups (300 g) dried yellow soybeans, soaked 8 hours or overnight
• 6 cups (1.4 L) cold water, divided
• 1 tsp fine sea salt, plus more to taste
• 1 tbsp granulated sugar (optional)
• 1/2 tsp roasted sesame seeds, for finishing

For the Noodles and Garnish

• 400 g somyeon (thin wheat noodles)
• 1 English cucumber, julienned
• 2 medium ripe tomatoes, sliced into wedges
• 1 tsp toasted sesame oil, for drizzling
• Pinch of salt, for seasoning the noodles

Directions

1. Drain the soaked soybeans and rinse well under cold running water. Combine the beans with 3 cups (700 mL) of cold water in a blender and blend on high for 3 to 4 minutes until completely smooth and milky.
2. Strain the soy milk through a fine-mesh strainer lined with cheesecloth or a nut milk bag, pressing firmly to extract all the liquid. Discard the pulp or save it for other recipes such as pancakes or fritters.
3. Transfer the strained soy milk to a clean bowl, stir in the salt and sugar if using, and taste for seasoning. The broth should be lightly seasoned and just slightly sweet to balance the earthiness of the beans.
4. Cover the soy milk and refrigerate for at least 2 hours, or until thoroughly chilled. The broth will thicken slightly and become creamier as it cools.
5. Bring a large pot of water to a rolling boil. Add the somyeon noodles and cook for 3 to 4 minutes, stirring occasionally, until just tender but still pleasantly chewy.
6. Drain the noodles immediately and rinse under cold running water, gently rubbing them between your hands to remove excess starch. Continue rinsing until the water runs clear and the noodles are completely cool.
7. Drain the noodles well, toss with a tiny pinch of salt and a few drops of sesame oil to prevent sticking, and divide evenly among 4 large chilled serving bowls.
8. Pour 1 to 1.5 cups of the chilled soy milk broth over the noodles in each bowl, then top with julienned cucumber and tomato wedges.
9. Finish each bowl with a sprinkle of toasted sesame seeds and a light drizzle of sesame oil. Serve immediately with extra broth on the side for sipping.

Cook’s Notes

• For the creamiest broth, use fresh or high-quality dried soybeans and grind them just before serving; pre-made soy milk won't yield the same nutty richness.
• If the broth tastes too beany for your liking, add a touch more sugar or a small splash of cow's milk to mellow the flavor.
• Always rinse the cooked noodles thoroughly in cold water to stop the cooking process and keep them pleasantly springy rather than gummy.
• Serve the noodles and broth very cold; in Korea, the bowls are often pre-chilled in the refrigerator for an extra-refreshing experience.
• Garnishes should be added just before eating to keep their texture and color vibrant against the pale, milky broth.

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