Nutrient-Packed Black Soybean Noodles Recipe for a Refreshing Summer
Beat the Summer Heat with a Delicious and Nutritious Black Soybean Noodle Soup
Craving a cool and healthy dish to combat the sweltering summer heat? Look no further than this incredibly satisfying Black Soybean Noodle Soup! Packed with the wholesome goodness of soybeans and nuts, it’s a perfect way to boost your energy and enjoy a truly delicious meal. Let’s get started on making this wonderfully creamy and flavorful noodle soup right at home!
Main Ingredients for Black Soybean Noodles- 1.5 cups Soybeans (Seoritae/Black Soybeans), about 150g
- 1/4 cup Mixed Nuts (Walnuts recommended), about 20g
- 2 servings Thin Wheat Noodles (Somen), about 200g
- 1/4 Cucumber, for garnish
- 1/4 Korean Melon or Cantaloupe, for garnish (optional)
Flavor Enhancers for the Broth- 2 Tbsp Black Sesame Seeds, about 15g
- Salt to taste
- 2 Tbsp Black Sesame Seeds, about 15g
- Salt to taste
Cooking Instructions
Step 1
First, let’s prepare the star of our dish: the soybeans! I’m using Seoritae (black soybeans), but regular soybeans (Baektae) work just as well. Rinse the beans thoroughly, place them in a bowl, cover with plenty of water, and let them soak for at least 6 hours, or preferably overnight. Soaking until the beans are plump and wrinkle-free is key to achieving a smooth, creamy broth.
Step 2
To check if the soybeans are properly soaked, simply press one bean between your fingers. If it feels firm, plump, and free of wrinkles, like a baby’s cheek, they are perfectly ready for the next step.
Step 3
To enhance the nutty flavor of our soybean broth, we’ll lightly toast some nuts. Walnuts are my go-to choice, but almonds or pecans are also excellent options. Heat a dry pan over medium-low heat, add the nuts, and toast them, stirring constantly, until they are golden brown and fragrant. Be careful not to burn them.
Step 4
Once the walnuts are lightly toasted, add the black sesame seeds to the pan. Toast them very briefly, just for about 10-20 seconds, until they release their aroma. Over-toasting can make them bitter, so a quick toast is all you need.
Step 5
Now, it’s time to cook the soybeans. Drain the soaking water and discard it. Place the soaked soybeans in a pot and add about 1.5 to 2 times the volume of fresh water (I used approximately 5 cups). Bring the water to a boil over medium heat, then add the soaked soybeans. Cook for about 10 to 13 minutes. To check if they’re done, take out a bean and taste it – it should be tender and have a rich, nutty flavor. If it’s mushy and tastes good, it’s ready! Avoid overcooking, as it can result in a grassy taste.
Step 6
Transfer the cooked soybeans, toasted walnuts, and black sesame seeds into a blender. Add some of the soybean cooking water to help with blending. You can adjust the amount of cooking water to achieve your desired broth consistency. I prefer a thicker, richer broth, so I added about 2 cups of the cooking water. Feel free to add more or less water based on your preference.
Step 7
Blend all the ingredients until they are completely smooth and creamy. The smoother you blend, the silkier the final broth will be. Aim for a velvety texture, free of any large soybean pieces.
Step 8
For an extra-smooth texture, strain the blended mixture through a fine-mesh sieve. Use a spatula or ladle to gently press the mixture through the sieve, separating the liquid from any remaining solids. The remaining soybean pulp can be discarded or used as a topping if you like.
Step 9
Season the strained soybean broth with salt to your liking. It should taste slightly savory, as the flavor will mellow when combined with the noodles. It’s best to chill the broth in the refrigerator for at least an hour before serving. This allows the flavors to meld and ensures a refreshingly cool soup.
Step 10
While the broth is chilling, let’s cook the noodles. Bring a large pot of water to a rolling boil. When the water starts to bubble vigorously, add a cup of cold water. Repeat this process of adding cold water 2-3 times as the water comes to a boil. This technique helps to make the noodles wonderfully chewy and al dente.
Step 11
Once the noodles are cooked, drain them and rinse them thoroughly under cold running water. Rub the noodles gently with your hands as you rinse them to remove excess starch. This step is crucial for preventing the noodles from sticking together and ensuring a perfectly springy texture.
Step 12
Your delicious Black Soybean Noodles are ready to be served! Place the chewy noodles into a serving bowl. Garnish with thinly sliced cucumber or Korean melon (or cantaloupe). Finally, pour the chilled, creamy black soybean broth over the noodles and add a few ice cubes for an extra refreshing touch. Enjoy your healthy and satisfying summer meal!
