Step 1

Put the vegetable broth, sugar and salt in a pot and bring to a boil. Lower heat and simmer for 15 minutes, uncovered. Turn the heat off, transfer the broth to a bowl and refrigerate until cold (about an hour).

Step 2

Drain the shirataki noodles and rinse a few times to remove the odor. Drain and set aside.

Step 3

Put the Asian pear in a bowl of water with a little salt to prevent the slices from browning. Drain right before using.

Step 4

When the broth has cooled down, divide it among two bowl and add shirataki noodles.

Step 5

Top with cucumber, Asian pear and boiled eggs.

Step 6

Add 2 teaspoon white vinegar to each bowl and sprinkle with sesame seeds and scallions.

Step 7

Stir and serve immediately.