White Kimchi Cold Noodle Soup
Refreshing & Probiotic-Rich
Hot summers? Cold noodles. Slurping up a noodle like this and then drinking the cool soup afterwards. The magic here is the white kimchi brine, (if you haven't sipped it from the jar first) which transforms into an instant probiotic soup base bursting with gentle funk and natural fizz.
Ingredients (serves 2)
- 200g thin wheat noodles (somyeon) or soba noodles
- 1½ cups white kimchi, cut into bite-sized pieces
- 2 cups white kimchi brine (the liquid from your jar)
- ½ cup cold water (or cucumber juice!)
- 1 cucumber, julienned
- 1 Nashi pear or apple, julienned
- 2 hard-boiled eggs, halved
- 2 tablespoons toasted sesame seeds
- Golden Roasted Sesame Seed Oil
- 2 spring onions, thinly sliced
- Ice cubes
- Optional: pickled radish, sliced tomato
Method
- Cook noodles according to package directions. Drain and immediately rinse under cold running water until completely chilled. Drain well.
- In a bowl, combine the white kimchi brine with cold water. Taste—it should be pleasantly tangy and slightly salty. Add more water if too intense, or a dash of smoked tamari or too mild.
- Divide cold noodles between two bowls. Pour the kimchi brine over the noodles.
- Arrange white kimchi, cucumber, pear, and egg halves on top of the noodles.
- Add a few ice cubes to each bowl to keep everything chilled.
- Sprinkle with sesame seeds and spring onions.
- Serve immediately with extra white kimchi and sesame oil on the side.
Tips:
- Adding the brine the magic lives—if you don't have any - a light rice vinegar, some water and vegetable stock or dashi would work - with a dash of light shoyu.
- This is perfect for using up older white kimchi that's become extra tangy
- Adjust the brine-to-water ratio to your taste
