Cold Potato Noodles in Soy Milk Broth

Name: Cold Potato Noodles in Soy Milk Broth
Total time: 30 min
Ingredients: 1 cup black soy milk (cold); 3 cups water; 1 medium sized potato; ½ tbsp pine nuts; 10 g Japanese cucumbers (shredded); bamboo salt (to taste); ice cubes

Experience a novel twist on a classic with our Cold Potato Noodles in Soy Milk recipe. This refreshing dish pairs silky black soy milk with crunchy shredded Japanese cucumbers and delicately sliced potato noodles. Topped with toasted pine nuts and a sprinkle of bamboo salt, served chilled with ice cubes—it's the perfect fusion of creamy and crisp, inviting you to a uniquely delightful culinary adventure.

Total Time: 30 minutes

Ingredients

Servings: 1

1 cup

black soy milk cold
3 cups

water
1 medium sized

potato
½ tbsp

pine nuts
10 g

Japanese cucumbers shredded
bamboo salt to taste
ice cubes

Instructions

Wash and peeled the potato, then cut into shreds of similar size. Soak the shredded potatoes in water for a few minutes.
Bring a pot of salted water (3 cups water + ½ tsp salt) to a boil. Add the shredded potato and cook for 15-20 seconds.
Strain and soak the shredded potato in ice water for 10 minutes.
Strain again. Place the potato noodles and a few ice cubes into a bowl.
Grind toasted pine nuts into powder, then mix with soymilk. Season with a pinch of salt.
Pour soymilk over potato noodles. Garnish with shredded cucumber. Serve chill.

Notes

Black soymilk has a richer deeper taste, but can be substituted with a multigrain soymilk which would be more similar compared to regular (white) soymilk.