Cold Soy Milk Noodles With Chili Crisp

Whisk together 2 cups soy milk, ⅓ cup tahini, 2 Tbsp. miso (any kind), and 1 Tbsp. soy sauce in a large measuring glass or small bowl; set sauce aside.

Using a slotted spoon and working one at a time, lower 2 large eggs into a medium pot of boiling water and cook 8 minutes. Transfer eggs to a medium bowl of ice water with slotted spoon. Let eggs cool, then remove from ice water. Peel and halve eggs. Reserve bowl of ice water, adding a few more ice cubes if needed.

Add 8 oz. dried somen or other wheat noodles to same pot of boiling water and cook according to package directions. Drain and transfer to reserved bowl of ice water. Let cool.

Drain noodles, then return to empty bowl. Add reserved sauce and toss to coat. Top with ¼ cup chili crisp, then 2 Persian cucumbers, trimmed, cut into matchsticks, and sprinkle white and/or black sesame seeds over.