Recipe | Cold Soba Noodles

Ingredients (serves 4):

2 liters clear beef broth

1 5-cm knob of ginger

2 cloves garlic, thinly sliced

150 ml white vinegar

2 tbsp sugar

2 tsp soy sauce

1 cucumber, thinly sliced

1 nashi pear, peeled, then thinly sliced

2 hard-boiled eggs

8 thin slices of cooked beef shin

4 bunches of Korean soba noodles

Toasted sesame seeds for garnish

Method:

1. At least three hours or the day before, prepare the broth. It needs to be chilled until icy cold.

2. Combine beef broth, ginger, garlic, vinegar, sugar and soy sauce together and gently simmer for about 30 minutes. Strain and remove any scum floating on top.

3. Chill until very cold. I place my broth in the freezer for half an hour before serving so there are lumps of ice floating when I spoon it over the noodles.

4. Cook the noodles according to packet instructions and refresh under cold water to stop them cooking further. Divide into four bowls.

5. Arrange a pyramid of cucumber slices, pear slices and beef slices on top of the cold noodles. Top with half a hard boiled egg.

6. Just before serving, ladle over the chilled beef broth and garnish with toasted sesame seeds.

7. (Taste the beef broth before ladling over the noodles. If it is too concentrated, add some crushed ice to the soup. It will both dilute the flavors and add to the chill we treasure in this dish.)