By Chef Jo Ann Kim

July 2021

Serves 4


  • 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


  • 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!