Cook what you grow
Chilled Edamame Noodle Soup
The Korean summer classic made with fresh green soybeans: edamame blended into a cold, nutty broth and poured over thin wheat noodles with cucumber and tomato.
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Ingredients
serves 4From the garden
- 3 cups shelled edamame, shelled from about 2 pounds of pods
- 1 medium cucumber, seeded and cut into fine matchsticks
- 1 medium ripe tomato, cut into thin wedges
From the pantry
- 3 tbsp tahini · stands in for the ground toasted sesame the broth is built on
- 12 oz thin wheat noodles (somyeon)
- 1 tsp toasted sesame oil (optional) · a few drops at the table
- 1 tsp sugar (optional) · some cooks add a pinch to push the beans sweeter
- salt · to taste; the broth is properly salted at the bowl