In a blender, add milk and tofu.

Add black sesame seeds, peanut butter, sea salt, and sugar to the blender.

Blend all the ingredients until smooth. For a creamier texture, add more tofu and blend again.

Boil your choice of noodles (dried or frozen somen) according to package directions.

Once cooked, rinse the noodles thoroughly in cold water and drain.

Place the chilled noodles in a serving bowl and pour the prepared soy milk broth over them.

Garnish with shredded cucumber, cherry tomatoes, and a sliced boiled egg.

Serve immediately. For an even thicker broth, you can mix in some bean flour or misutgaru.