Summer slips through with noodles - Kong Cold noodle in Soybean milk

Korean Summer is intense; the air is thick with heat and humidity, I felt as if walking in the water.
One thing my mother often makes during the summer is Kong Guksu, noodle in soy milk.
Each family has different way of doing it. Some family mix sesame, peanut or pine nut for flavor. I am use to just plane soybean milk with cucumber on top.
You can do it with plane soybean milk. It may be a bit of stretch for non-Korean that eating noodle in soy milk, but remember pasta in cream sauce? It is same concept. :)

I did it in traditional way; sock and boil soy beans, ground it as silky as possible and add salt & pepper. The process takes a bit long, but it is wonderful meditation for me.

The short cut for making broth is blend a table spoon of peanut butter, salt & pepper to your taste with plane cold soy milk in blender. Add cooked and chilled wheat noodle of your choice.

I didn't like this rather bland noodle. My taste was too young to appreciate it. Suddenly, after 30 and some more years, I discover it as if it is new food! Some times, good things take time to be appreciated.