Soak ½ cup of dried soybeans in water overnight (6-8 hours).

Drain and rinse the soybeans.

Cook the soybeans in boiling water for 20-30 minutes or until tender.

Cool the cooked soybeans for 10-15 minutes.

Add the cooked soybeans, 3-4 cups of cold water, 2 tablespoons of toasted sesame seeds, and 2 tablespoons of pine nuts to a blender.

Blend on high speed until the mixture becomes smooth and creamy.

For an extremely smooth texture, strain the mixture through a fine screen to get rid of any solids.

Chill the soybean broth in the refrigerator for at least 1 hour.

Boil 200g of somyeon noodles according to the package instructions.

Once cooked, rinse the noodles under cold running water to stop the cooking process and remove excess starch.

After draining, portion the noodles onto serving dishes.

Pour the chilled soybean broth over the noodles, ensuring they are fully submerged.

Add toppings such as cucumber, tomato, and sesame seeds.

Optionally, add ice cubes to keep the soup extra cold.

Serve immediately and enjoy.