Cooked - Cold Coconut-nut Butter Noodle Soup - New Recipe

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Cold Coconut-nut Butter Noodle Soup

1.0

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

6 ice cubes

2oz Buckwheat noodles

Soft boiled egg

Cucumber ribbons

Shredded cabbage

Cilantro

Scallions

Radishes

Chili oil

Sesame seeds

Select all/reset

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 ⅓ 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

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