This icy kimchi noodle soup is cold, spicy and seriously refreshing. Chilled miso broth, chewy noodles and a crunchy cucumber salad on top.
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Serves
4
For the Broth:
Kimchi
Kimchi Brine
Vegetable Stock Cube
Garlic
Gochujang
White Miso
Shoyu Soy Sauce
Rice Vinegar
Sesame Oil
Honey
Ice Cold Water
For the Noodles:
Wheat Noodle
Frozen Shelled Edamame
Cucumber
Kimchi
Toasted Sesame Oil
Rice Wine Vinegar
Serves
4
For the Broth:
Kimchi
Kimchi Brine
Vegetable Stock Cube
Garlic
Gochujang
White Miso
Shoyu Soy Sauce
Rice Vinegar
Sesame Oil
Honey
Ice Cold Water
For the Noodles:
Wheat Noodle
Frozen Shelled Edamame
Cucumber
Kimchi
Toasted Sesame Oil
Rice Wine Vinegar
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Step 1.
Chuck all the broth ingredients into a blender and blitz until smooth. Season generously with salt and a bit more honey if needed – since it’s served ice-cold, the flavours will taste milder, so don’t be shy with seasoning.
Step 2.
Pour the broth into an airtight container and stick it in the freezer for 30 mins to 2-3 hrs. The longer you leave it, the icier it gets. You can rake it with a fork to make savoury snow or let it semi-defrost before serving.
Step 3.
Bring a pot of water to the boil. Cook the noodles following pack instructions, then drain and rinse under cold water until completely cool.
Step 4.
Defrost the edamame in a bowl of cold water and drain off any excess water. Trim the cucumber and slice thinly using a knife or mandolin. Chuck it into a bowl with the edamame, kimchi, sesame seeds and vinegar. Season with a pinch of salt and toss to coat.
Step 5.
When you’re ready to eat, spoon the icy broth into bowls, mix through the noodles and top with the cucumber salad.
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