Cold Coconut-Nut Butter Noodle Soup (Naengmyeon / Kong-guksu inspired)

To make the broth, blend together all of the broth ingredients except the ice. Once combined, taste and adjust the seasoning if needed. Then blend in 4-6 ice cubes and chill the broth in the freezer.

Boil your noodles, remove from water, and place in an ice bath. In the same water, boil your egg for 7 minutes and place in the same ice bath.

Shred, peel, and chop your garnishes and set aside. Assemble your noodles in a shallow bowl. Pour about 1/3 of the broth around the noodles and garnish with your favorite cooling ingredients. Add chili oil for a kick and sesame seeds for crunch.