One Korean-inspired cold noodle bowl with a creamy unsweetened soy, firm tofu, almond and sesame broth, cucumber and cherry tomatoes.
80 gTofu
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60 gCucumber
40 gCherry Tomato
8 gAlmonds
6 gSesame seeds
0.75 cupSoy-based drink
4.5 cupsWater
50 gRice Noodles
To tasteSalt
Chop all the almonds. Toast them in a dry small pan over medium-low heat for 3-4 minutes, stirring; add all the sesame seeds for the final 1 minute. Cool for 5 minutes. Meanwhile, cut all the cucumber into thin strips and halve all the cherry tomatoes.
In a narrow blender cup, blend all the tofu, chilled unsweetened soy milk, cooled almonds and sesame with 60 ml cold water until creamy and pourable. Season with salt. Keep the entire unstrained broth refrigerated while cooking the noodles.
Bring the remaining 1000 ml water to a boil. Add all the dry rice vermicelli and cook according to its package, usually 3-5 minutes, until tender. Drain, rinse under cold running water until fully cold, and drain thoroughly again. The cooking and rinsing water is discarded.
Place all the cold noodles in one bowl. Stir and pour over all the cold broth, scraping the blender cup clean, and add all the cucumber and tomatoes. Serve immediately as one light lunch portion.