Serves 4

Ingredients

• 1 cup black soy beans, soaked
• 1/4 cup pine nuts
• 1/4 cup black sesame seeds
• 1/4 tsp salt
• 4 cups water
• 4 - 6 oz thin asian style noodles
• 3 Persian cucumbers, shredded
• 1 cup tomatoes, sliced
• Pickled radish slices (optional)
• Toasted sesame seeds & flaky salt to serve
• Sprouts, to serve

Steps

• Soak soy beans in water overnight in water to sprout.
• Rinse well and drain.
• In a large pot, put sprouted soybeans, a pinch of salt and ample water to cover. Bring to a boil and simmer for 20-25 minutes.
• Cool slightly, then put beans, 1/3 cup bean cooking liquid, pine nuts, black sesame seeds, salt and 4 cups water into a blender. Blend until smooth.
• Chill black soy milk broth for at least 3 hours.
• When ready to serve, cook noodles according to directions, and rinse in cold water.
• Add noodles, shredded cucumber, tomatoes, radish slices to each bowl. Ladle in chilled soy milk. Top with toasted sesame seeds and sprouts to serve. Season with additional salt to taste.
• Enjoy!