Cold noodles in soy milk broth (Kong-guksu)

1. Wash the soybeans well and soak in plenty of cold water for at least 8 hours (ideally overnight).

2. Drain the soaked beans, cook them in fresh water for 10-12 minutes, cool in cold water, then rub them between your palms to loosen most of the skins and pour off the skins that float to the top.

3. Blend the beans with the cold water, sesame seeds and pine nuts for 2-3 minutes until very smooth, season with salt and chill until serving.

4. Cook the somen noodles according to the packet, then rub them vigorously between your hands under cold running water until ice-cold, and drain.

5. Cut the cucumber into thin matchsticks and the tomato into wedges.

6. Coil the noodles into deep bowls, pour over the icy soy milk, top with cucumber and tomato, and let everyone salt to taste at the table.

Tip: Kong-guksu is the cooling noodle dish of Korean summer: creamy, nutty and surprisingly filling. If you like it thicker, use less water when blending; in the southern provinces it is seasoned with sugar instead of salt.