@lahbco: another summer convincing you to eat! COLD! SOUP! 🤾🧊 initially, this was inspired by Naengmyeon, a Korean cold noodle soup traditionally served with buckwheat noodles in a chilled broth. But, it more closely resembles Kong-guksu, a korean dish of cold noodles in a creamy soy milk broth! The coconut-nut butter broth may not be traditional, but it’s such a delicious base that lets any cooling garnishes you have really shine, like cucumber and a soft boiled egg usually served with Kong-Guksu Here’s how to make it
~Broth 1 15oz can full-fat coconut milk 2 tbsp sunflower seed butter  1 tbsp gochujang PASTE 1 tbsp white miso paste 2 garlic cloves Juice/zest of 2 limes 1 tbsp sugar Salt, to taste 4-6 ice cubes ~Assembly 2oz Buckwheat noodles Soft boiled egg Cucumber ribbons Shredded cabbage Cilantro/scallions Radishes Process: 1. 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 2. 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. 3. 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. 4. Add chili oil for a lil kick and sesame seeds for crunch #coldsoup #summerrecipes #noodles #lunchideas #gochujang

Nasim Lahbichi

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Region: US

Wednesday 17 June 2026 23:09:21 GMT