Kongguksu (cold soy milk noodle soup)

Wash and rinse one cup of soybeans, removing any dead beans.

Soak in cold water for 8 to 12 hours.

Boil over medium-high heat; the beans do not have to cook fully.

Scrub the beans with your hands to loosen the skins, let the skins float, and pour them off.

Blend the beans with two cups of purified water and the mixed nuts (cashew, pecan, almond) for about two minutes.

Add some ice cubes and blend again.

Boil the very thin noodles, taste one to check they are done, then rinse quickly in cold water; they should be a little chewy and elastic.

Serve the noodles in the cold soybean soup with more ice.