I'd had some kimchi fermenting in the fridge for, oh, 5+ months, and decides it was time to clear up space and use it up. Since kimchi is pretty potent stuff I needed a recipe that would survive adding 3-4 cups of kimchi, which isn't exactly something you can top a delicate salad with. A restaurant near us has kimchi soup on the menu, and I decided to try a variation on the idea.
Warning: there is nothing at all, in any way authentic about this soup, it came straight from my palate-brain connection.
Kimchi Noodle Soup, serves 2-4 depending on hunger levels.
For the soup:
- 1 spring onion, thinly sliced
- 1 Tbsp sesame oil
- 3-4 cups kimchi
- 4 cups broth
- Udon noodles for 2
- 2 eggs beaten with some water
- Black pepper to taste
- In large stock pot heat sesame oil, then saute onion until fragrant, but still green
- Add kimchi and broth to pot ( I had chicken on hand, but imagine fish, mushroom or a mild vegetable broth would all be good, and easily adjustable to any dietary restrictions), season with black pepper and turn off heat
- Let the flavors marinate at room temperature while you make your own noodles, or for 1/2 hour or so to mellow out the kimchi
- Turn stove-top to high heat and bring soup to a rapid boil
- Add noodles and reduce heat slightly
- When noodles are almost done add egg mixture to soup and cook one minute
- Let soup cool ever so slightly
- Serve steaming, garnished with red pepper flakes and Brag's amino acids or a drop of soy sauce.
If you're feeling ambitious, or like planning ahead for several months, here are the complete steps.
You could use store-bought kimchi, but the stuff made at home has more personality. I know there are many many variations on kimchi, since I'm allergic to shrimps I leave them out, and make it as follows.
In large, seal-able glass or ceramic bowl combine:
- white vinegar
- rice wine vinegar
- lots of chopped garlic
- 1 Tbsp + red pepper flakes
- fish sauce
- thinly sliced Napa / green cabbage, as for a slaw
- mung bean sprouts
I also attempted to make my own noodles for this soup, what I made turned out pretty good for a first try, but you might just want to stick with store-bought udon or rice noodles.
- 1 cup tapioca flour
- .5 cup AP wheat flour
- water egg mixture as needed
- in large bowl combine tapioca and wheat flours, making a well in the middle
- start moistening the flours with water, no more that a 1/4 cup to begin with; be warned that tapioca flour is just like cornstarch- it melts when you're not touching it and crumbles when you apply any force
- once you have a slightly sticky but coherent dough ball, knead the hell out of it
- let dough rest a while
- using AP flour as needed to keep dough from sticking, roll sections of dough out to as close to 1/8 an inch think as you can get- in full disclosure I always fail at that part, and am lucking for a chunky 1/5 inch thick noodle.
- let noodles rest/dry for at least an hour before using.
- If unlike me you're not pulling a recipe out of your back-side, I suggest using that instead.