In his cookbook Cool Beans, Yonan soaks dried beans in salted water overnight, then drains and cooks them in a fresh pot of water seasoned with an additional teaspoon of kosher ... bean broth straight ...

Heat and season the broth. Bring the rest of the broth to a boil, then season with toasted sesame oil, kosher salt, and white pepper. Thicken the broth. Stir in the cornstarch slurry and simmer ...