Start by soaking your soybeans in filtered water overnight, or for at least 1-2 hours to help them soften.

Transfer the soybeans and soaking water into a pot and bring the water to a rolling boil. Boil for 10 minutes, then remove from heat and let sit until the water cools down to room temperature.

Add pine nuts and sesame seeds to a dry pan over medium heat and cook for 2-3 minutes, regularly shaking the pan to toast. Once lightly golden brown, remove from heat.

Add your pine nuts, sesame seeds and strained soybeans into a high speed blender along with 3 cups filtered water and salt. Blend on high and pass through a strainer to remove any pulp. Refrigerate mixture until ready to serve.

To serve, cook gluten free noodles according to package directions and divide into two bowls. Pour chilled broth over the noodles, adding 2-3 ice cubes if desired and top with fresh cucumber. Add salt to taste, and enjoy with any additional sides and toppings.