Cold Noodle Soup with Kelp Broth and Spicy Miso Paste
Serves 4
60 mins prep
30 mins cook
90 mins total
Cold Noodle Soup 🍜🧊 with Kelp Broth and Spicy Miso Paste, written out recipe below after lots of requests! Ingredients: 1 pack of buckwheat noodles or sweet potato noodles Spicy Miso Paste: 1/4 cup miso paste, white or red 1 tsp maple syrup ½ ground red chili or dash of cayenne 1 tbsp tamari, toasted sesame oil and rice vinegar 1 tbsp sesame seeds Sea salt to taste Garnish: 1 cup dried arame seaweed 1 cup dried wakame Tamari, sesame oil Sliced Scallions Toasted sesame seeds Persian cucumbers, thinly sliced ½ daikon radish, thinly sliced Broth: 1 lg onion quartered chopped 4 cloves of garlic 1 knob of ginger sliced 4 sheets of kombu 6 cups water 1 tbsp tamari, rice vinegar and sesame oil Sea salt Method: Boil 4-6 cups of water. Add aromatics including kelp, garlic, onion, ginger. Simmer for 30 minutes so the water soaks up the goodness. Add tbsp of rice vinegar, tamari and 1 tsp sesame oil and sea salt as needed. Cover and let simmer for 30 minutes. Once done, remove from heat and let cool in refrigerator for at least an hour. Slice cucumbers and daikon radish for garnish with a mandolin or thinly slice with a knife. Hydrate dry seaweeds in room temp water for 20-30 minutes in separate bowls. Massage each with a tsp toasted sesame oil, tamari and sprinkle with toasted sesame seeds or gomasio. Use kitchen scissors to cut the seaweed into bite size pieces Combine spicy miso paste ingredients into a small bowl and whisk together until blended well. Cut sweet potato noodles with kitchen scissors, if long. Add 1 handful of ice into a bowl. Add 1 cup of noodles and pour chilled broth over. Layer cucumber & radish slices around perimeter of bowl. Add 1/4 cup of each seaweed salad to on top of noodles. Add a dollop of spicy sweet miso sauce in the middle of the bowl. Garnish with toasted sesame seeds and sliced scallions. Enjoy!
1. **Prepare the Broth:** Boil 4-6 cups of water. Add aromatics including kombu, garlic, onion, and ginger. Simmer for 30 minutes to infuse the water. Add 1 tablespoon of rice vinegar, 1 tablespoon of tamari, and 1 teaspoon of sesame oil, along with sea salt to taste. Cover and let simmer for another 30 minutes. Once done, remove from heat and let cool in the refrigerator for at least an hour. 2. **Prepare the Garnish:** Thinly slice cucumbers and daikon radish using a mandolin or knife. Hydrate dried arame and wakame seaweeds in separate bowls of room temperature water for 20-30 minutes. Once hydrated, massage each seaweed with about 1 teaspoon of toasted sesame oil and tamari, then sprinkle with toasted sesame seeds or gomasio. Use kitchen scissors to cut the seaweed into bite-sized pieces. 3. **Prepare the Spicy Miso Paste:** Combine 1/4 cup miso paste, 1 teaspoon maple syrup, 1/2 ground red chili (or a dash of cayenne), 1 tablespoon tamari, 1 tablespoon toasted sesame oil, 1 tablespoon rice vinegar, 1 tablespoon sesame seeds, and sea salt to taste in a small bowl. Whisk together until well blended. 4. **Assemble the Soup:** If using long sweet potato noodles, cut them with kitchen scissors to a manageable length. Add a handful of ice into a serving bowl. Add about 1 cup of cooked noodles and pour the chilled broth over them. Arrange cucumber and radish slices around the perimeter of the bowl. Add 1/4 cup of each seaweed salad on top of the noodles. Place a dollop of the spicy sweet miso sauce in the middle of the bowl. Garnish with additional toasted sesame seeds and sliced scallions. Enjoy!
