This article provides a comprehensive recipe for a delectable dish known as Cold Kimchi Noodle Soup. The recipe features a unique twist by incorporating a quick-fermenting water radish kimchi, also known as dongchimi, as the base for the soup. To enhance the flavor, the broth is infused with anchovy and kelp stock. The soup is completed with chewy and thin wheat noodles, and the addition of radish kimchi adds a delightful crispy texture. The versatility of this dish allows it to be enjoyed during both summer and winter seasons. However, it’s crucial to prepare all the ingredients in advance, as the noodles tend to become soggy quickly. This article provides step-by-step instructions, accompanied by a helpful video demonstration. The recipe serves two people and includes garnishes such as hard-boiled eggs, cucumber, and pear. For the best experience, the broth should be served icy-cold, and the dish should be consumed immediately to savor its freshness.
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Ingredients
Water radish kimchi (dongchimi)
One of the key ingredients in this cold kimchi noodle soup is water radish kimchi, also known as dongchimi. Quick-fermenting water radish kimchi adds a unique flavor and tanginess to the soup. It is essential to have this kimchi prepared beforehand to ensure its flavors can infuse the broth.
Anchovy and kelp stock
To enhance the flavor of the soup, anchovy and kelp stock is used as the base broth. The combination of anchovies and kelp gives the broth a rich umami taste. This stock adds depth to the overall flavor profile of the dish.
Chewy wheat noodles
The noodles used in this recipe are chewy and thin wheat noodles. These noodles have a satisfying texture and cook quickly. They are the perfect complement to the flavorful broth and add substance to the dish.
Hard-boiled eggs
Hard-boiled eggs are a delicious and protein-packed addition to the kimchi noodle soup. They can be prepared beforehand and added to the soup just before serving. The eggs provide a creamy element to the dish and complement the other flavors well.
Cucumber
Sliced cucumber is a refreshing and crunchy garnish for the kimchi noodle soup. It adds a cool element to the dish and complements the spiciness of the radish kimchi. Cucumber also adds a vibrant touch of color to the bowl.
Pear
Pear is another garnish that adds a touch of sweetness to the soup. Sliced pear adds a subtle fruity flavor and provides a contrast to the other savory and tangy flavors in the dish. It adds a delightful complexity to the overall taste.
Preparation
Prepare the water radish kimchi
Before starting the recipe, it is important to have the water radish kimchi prepared. This kimchi is quick-fermenting and can be made in advance. Its tangy and refreshing flavors will infuse the broth, creating a delicious and flavorful base for the soup.
Make the anchovy and kelp stock
To create a flavorful broth for the kimchi noodle soup, start by making anchovy and kelp stock. This involves simmering dried anchovies and kelp in water to extract their savory flavors. The stock will serve as the foundation of the soup and provide depth to the overall taste.
Cook the chewy wheat noodles
While the stock is simmering, cook the chewy wheat noodles according to the package instructions. It is important to not overcook the noodles to maintain their chewy texture. Once cooked, rinse the noodles with cold water to stop the cooking process and prevent them from getting soggy.
Prepare the hard-boiled eggs
To prepare the hard-boiled eggs, begin by boiling them in water for a specific amount of time, depending on the desired level of doneness. Once cooked, peel the eggs and set them aside. These eggs will be added to the soup just before serving, providing an additional source of protein and a creamy texture.
Slice the cucumber and pear
Before assembling the kimchi noodle soup, slice the cucumber and pear into thin, bite-sized pieces. These slices will be used as garnishes for the soup, adding freshness, crunch, and a touch of sweetness.
Assembly
Combine the broth and noodles
In a large bowl, combine the anchovy and kelp stock with the cooked chewy wheat noodles. Mix well to ensure the noodles are evenly coated with the flavorful broth. The combination of the umami-rich broth and the chewy noodles creates a hearty and satisfying base for the soup.
Add the water radish kimchi
Next, add the prepared water radish kimchi to the bowl. The tangy and crispy texture of the kimchi will enhance the overall flavor profile of the soup. Mix gently to distribute the kimchi throughout the soup.
Garnish with sliced cucumber and pear
To add freshness and visual appeal to the dish, garnish the kimchi noodle soup with sliced cucumber and pear. These garnishes provide a cool and sweet contrast to the other flavors in the soup. Sprinkle the slices on top of the soup.
Serve with hard-boiled eggs
Finally, add the prepared hard-boiled eggs to the soup just before serving. The eggs will add a creamy element and an additional source of protein to the dish. Place them gently on top of the soup or serve them on the side.
Instructions
Step 1: Prepare the water radish kimchi
Prepare the water radish kimchi by following a recipe or using a store-bought version. Make sure to have it ready before starting the soup preparation.
Step 2: Make the anchovy and kelp stock
In a pot, simmer dried anchovies and kelp in water for approximately 20 minutes to create a flavorful stock. Strain the stock and discard the anchovies and kelp.
Step 3: Cook the chewy wheat noodles
Cook the chewy wheat noodles according to the package instructions. Once cooked, rinse them with cold water to prevent them from becoming overly soft.
Step 4: Prepare the hard-boiled eggs
Boil eggs in water for about 8-10 minutes, depending on how soft or hard you prefer the yolks. Once cooked, peel the eggs and set aside.
Step 5: Slice the cucumber and pear
Slice the cucumber and pear into thin, bite-sized pieces. Set them aside for garnishing the soup.
Step 6: Combine the broth and noodles
In a large bowl, combine the anchovy and kelp stock with the cooked chewy wheat noodles. Mix well to ensure the noodles are coated with the broth.
Step 7: Add the water radish kimchi
Add the prepared water radish kimchi to the bowl of broth and noodles. Gently mix to distribute the kimchi throughout the soup.
Step 8: Garnish with sliced cucumber and pear
Garnish the soup with sliced cucumber and pear. Sprinkle them on top of the soup to add freshness and visual appeal.
Step 9: Serve with hard-boiled eggs
Just before serving the soup, place the hard-boiled eggs on top or serve them on the side. The eggs will provide a creamy texture and additional protein to the dish.
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Video Demonstration
A video demonstration of the preparation and assembly of the cold kimchi noodle soup can be found [here].
Tips
Prepare all ingredients beforehand
To ensure a smooth cooking process, it is recommended to prepare all the ingredients beforehand. This includes having the water radish kimchi prepared, making the anchovy and kelp stock, cooking the noodles, and boiling the eggs. Having everything ready allows for a quick assembly of the soup.
Serve the broth icy-cold
For the best experience, serve the kimchi noodle soup with an icy-cold broth. This adds a refreshing element to the dish, especially during hot summer months. The chilliness of the broth enhances the flavors and textures of the other ingredients.
Eat the dish right away to prevent noodles from getting soggy
To fully enjoy the chewy texture of the wheat noodles, it is best to eat the dish right away. The longer the noodles sit in the broth, the more they tend to soften and become soggy. Eating promptly ensures the noodles retain their desired texture.
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Conclusion
This recipe for cold kimchi noodle soup offers a refreshing and flavorful dish that can be enjoyed in both summer and winter seasons. By combining quick-fermenting water radish kimchi, anchovy and kelp stock, chewy wheat noodles, and various garnishes, the soup delivers a delightful balance of flavors and textures. With careful preparation and assembly, this soup can be enjoyed as a satisfying and nutritious meal.