(Special Food) Soy Milk Noodles Soup 콩국수 ^^

Soy Milk Noodles Soup 콩국수 

Ingredients:
1 cup of dried soybeans 
2 tbs mixed nuts
1 teaspons of roasted sesame seeds
1/2 pound thin noodles (somyeon)
2 ts salt

1/2 cup cucumber strips and tomato for garnish
Ice cubes and water

Direction:

1. Wash and drain the soybeans overnight in a pot with 2 cups of water.
2. Bring to a boil over medium high heat for 15 minutes. If it boils over, keep to lid off.
3. Rinse the cooked soybeans in cold water. Drain and put into a large bowl.
4. Scrub them with your hands to remove the skin. Then fill the bowl with cold water and the skins will float to the top. Tilt the bowl and pour out the skins and water, leaving the beans behind.
5. Scrubs the soybeans some more. Add more water, drain and remove the skins several times until all the skins are removed.
6. Put 1 cup of the cleaned soybeans into your blender and put the rest into freezer for after use. Add the mixed nuts, roasted sesame seeds, salt and  2 ½  cups of cold purified water to then blend for 2 minutes until all is become creamy. Put it into the fridge.
7. Boil water in a large pot and add the noodles, stir with a wooden spoon. Close the lid and cook for few minutes. The noodles will float when done.
8. Try the noodle when you don't feel anything hard inside when you chew it, that mean done it.
9. Put some noodles into a serving bowl and pour the soybean broth over them. Garnish with tomato and cucumber strips, and add some ice cube if you want.

(**Tips: 1 cup of dried soybeans will smell to 2¼  about cups when they're soaked for 12 hours and this will make enough broth for 2 servings. 1 cup of soybeans could make 5-6 servings' worth of broth.)