Cold Noodle Soup šš§ 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 Ā½ 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 Ā½ 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!
