Add all the chilli ingredients (sliced red chilli, 1 tbsp vinegar, 1 tbsp water, ½ tsp sugar) to a bowl and set aside to pickle
Mix the miso, sesame paste, tamari and rice vinegar together to get a loose paste
Add this paste to a blender/food processor with the cold stock and soy milk, blend until combined then blend in the ice cubes
Add your cooked noodles to a bowl then pour in the broth
Top with coriander, pickled chilli, cucumber, sesame seeds and a drizzle of chilli oil
