1-Prepare the broth: Mix 2 packets of concentrated broth with 4 cups of water. Freeze for 4 to 5 hours until slushy. Quicker prep option: Mix 2 cups water plus 2½ cups ice cubes and refrigerate.

2-Quick-pickle the cucumber: Toss ½ English cucumber strips with ½ teaspoon kosher salt, 1½ teaspoons sugar, and 1 tablespoon vinegar.

3-Prep the pears: Slice half into thin strips and soak in sugar water. Slice or grate the other half to extract about ½ cup pear juice.

4-Flavor and chill the broth: Add cucumber brine and pear juice to the broth, then chill again until very cold.

5-Cook the noodles: Boil 10 ounces buckwheat noodles for 3 to 5 minutes until tender but chewy.

6-Rinse for chew: Rinse thoroughly under cold and ice water, drain, and divide into bowls.

7-Assemble: Pour chilled broth over noodles.* Top with pickled cucumber strips* Add pear strips* Add 2 packets mustard oil* Sprinkle 2 tablespoons ground toasted sesame seeds* Add half a hard-boiled egg per bowl* Add ice cubes if needed

8-Serve immediately: Cold noodles refresh best right away, especially when the broth is slushy.