Wheat noodles in soybean soup

Preparation info
  • Serves


    • Difficulty


Appears in
Taste of Korea

By Young Jin Song

Published 2011

  • About

Strands of thin wheat noodles taste great in a mild and deliciously nutty chilled soup, making an ideal dish for a hot summer’s day. The iced broth is topped with succulent strips of cucumber and wedges of tomato.


  • 185 g/ oz/1 cup soya beans
  • 30


  1. Soak the soya beans overnight. Rinse in cold water and then roll them between your palms to 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 1 litre