Cold Coconut-Nut Butter Noodle Soup
by lahbco
summerlunchKoreancoldsoupsummerrecipesnoodleslunchideasgochujang
Ingredients
produce
- 2garlic
- cucumber(ribbons)
- cabbage(shredded)
- cilantro
- scallions
- radishes
- 2limes(juice/zest)
protein
- egg(soft boiled)
dairy
- 1 15oz cancoconut milk(full-fat)
grain
- 2 ozbuckwheat noodles
pantry staple
- salt(to taste)
- 1 tbspsugar
other
- 1 tbspgochujang paste
- 1 tbspwhite miso paste
- 4-6ice cubes
- 2 tbspsunflower seed butter
Instructions
- 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 ice and chill in the freezer.
- Boil your noodles, remove from water, and place in an ice bath. In the same water, boil your egg in boiling water for 7 mins 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 lil kick and sesame seeds for crunch.