1-First Step: Make and chill the broth base. Dissolve 2 packets concentrated broth in 4 cups water. If you want the quick method, dissolve the packets in 2 cups water and add 2½ cups ice cubes instead. Mix well, then chill in the freezer until slushy.

2-Second Step: Quick-pickle the cucumber strips. In a bowl, mix the ½ English cucumber with ½ teaspoon kosher salt, 1½ teaspoons sugar, and 1 tablespoon white or apple cider vinegar. Let it sit while you prep the pears and noodles so the flavors mingle.

3-Third Step: Prep the pears for sweet-tangy balance. Peel and slice the pears. Soak some slices in sugar water to help prevent browning. Grate the remaining pears for juice, then reserve the juice to flavor the broth.

4-Fourth Step: Combine pear and cucumber brine into the broth. Add the cucumber brine to the slushy broth. Stir in the pear juice. Mix again, then return it to the freezer briefly if it needs to re-chill.

5-Fifth Step: Boil the buckwheat noodles until tender but chewy. Bring water to a boil and cook the noodles for 3 to 5 minutes. Taste one strand to confirm it is tender but still chewy.

6-Sixth Step: Rinse thoroughly in cold water and ice water. Strain the noodles and rinse in cold and ice water to remove excess starch and stop cooking. Drain well so the bowls do not turn watery.

7-Seventh Step: Assemble bowls right before serving. Divide noodles into serving bowls. Top with icy broth, then add pickled cucumber, pear slices, contents of 2 mustard oil packets, and ground sesame seeds. Finish with half of a hard-boiled egg per bowl.

8-Final Step: Add extra ice and serve immediately. Add additional ice cubes if desired for extra chill, then serve right away while the broth stays icy.