Wheat noodles in soya bean soup

SERVINGS: 4   TIME:

INGREDIENTS:

• 1 cup soya beans
• 2 tablespoons sesame seeds
• 300g / 11oz thin wheat noodles
• salt
• 1 cucumber, cut into thin strips
• 1 tomato, cut into wedges

DIRECTIONS:

1. Soak the soya beans overnight. Rinse in cold water and remove the skins.
2. Gently toast the sesame seeds in a dry pan until they have lightly browned. Place the peeled soya beans and the sesame seeds in a food processor. Add 4 cups water and process until fine. Strain through muslin, collecting the liquid in a jug. Chill the soya and sesame milk in the refrigerator.
3. Bring a pan of water to boil and cook the noodles, making sure they're well covered. When they're cooked, drain and rinse them well in cold water.
4. Place a portion of the wheat noodles in each soup bowl, and pour over the chilled soya and sesame liquid. Garnish with cucumber and tomato, then season with salt and serve.

NOTES:

• To separate the skins and rubbed beans, place them in a bowl of cold water; the skins will float and can be skimmed off.
• Variation: for a quick and easy version of this dish, use 1 cup unsweetened soya milk rather than the soaked soya beans. Simply add the ground sesame seeds to the soya milk and chill to make the soup.

SOURCE: The Complete Book of Korean Cooking (Y. Song)