Today I anticipated lunch with excitement. I wanted to try the broth I made yesterday! While you can make this recipe all in one go, I find it easier to make the broth the day before and freeze the soup stock in an ice tray. Then the broth and ice cubes are on hand whenever you have a hot day!
Although, the original recipe by Emily Ho called for ice, I omitted it as it was not excessively hot today and the cold broth worked perfectly to make the noodles cooling, light and refreshing. I also added carrots as an extra ingredient because asian pears, included in the original recipe, are not in season at this time of year; i thought the sweetness and crunch of carrots would complement the soup; they added colour and worked well! The noodles tasted delicious. This recipe makes enough broth for about 4 bowls of noodles.
Korean-Style Cold Noodles
ingredients
Broth
6 cups homemade vegetable soup stock (no salt or fats added)
1 heaping tbs peeled and grated fresh ginger root
2 brown onions, peeled and chopped into small pieces
4 cloves garlic, peeled and crushed
1/3 cup fresh lemon juice
2 tbs raw honey
4 tbs Redboat Fish Sauce
1 ice tray of homemade vegetable soup stock, frozen
Topping
1 Lebanese cucumber, julienned, per bowl
1/2 carrot, julienned, per bowl
1 thick slice of daikon, grated, per bowl
juice from 1/2 lime or lemon
1 tsp raw honey
3 pinches of pink Himalayan salt per bowl
activated or toasted sesame seeds (optional)
Noodles
45 grams organic potato & bean thread noodles, per bowl (or mung bean glass noodles)
Method
For the broth, place all the ingredients in a dutch oven, cover and bring to a boil on the stove top. Lower the heat and simmer for 30 minutes. Turn off the heat and let the broth cool to room temperature. Store in a glass airtight container in the refrigerator preferably overnight or at least for one hour. Pour homemade soup stock in to an ice tray and place in the freezer.
For the toppings, juice half a lime, add the honey and mix until thoroughly combined. Using a mandolin, julienne the cucumber with the larger blade, julienne the carrot with the smaller blade and grate the daikon. Add each to seperate bowls and toss with a pinch of salt and a tsp of lime and honey. Let them sit while preparing the noodles.
Bring a kettle of filtered water to a boil. Place the noodles in a bowl and fill with boiling water making sure all the noodles are covered. Let them sit for 5 minutes.
Place several cubes of frozen soup stock in a blender and run until you have ice shavings.
When the noodles are done, drain them and place in a cool bowl. Top with several ladles of cold soup broth. Add the ice shavings and top with the cucumbers, carrots and daikon. Sprinkle with sesame seeds.
Enjoy!
Tomorrow I plan to try a recipe by Floyd Cardoz, adapted by Melissa Clark from the New York Times… Indian-Spiced Tomato and Egg Casserole (without the eggs!)