What to do with the Kimchi that has now put in the fridge? Here we let an excuse to use it!
the summer, Korean cuisine offers many alternatives refreshing and very likely never have occurred to us. What more interesting than a pasta salad cold soup?
And as all the daily food of a land has many variants such as houses or restaurants. We propose the basic on which you can insert and remove, and adjust as desired, as everything in this life.
Serve very cold, with or without hot sauce, more or less juice and ice cubes.
You will need:
- Noodles soba is a type of Japanese buckwheat pasta. You can also use any type of long thin noodles oriental ones you like.
- Good Vegetables: cucumber, carrot, leek, bean sprouts and of course ... Kimchi!
For the stock:
-
vegetable broth - soy sauce a couple of tablespoons depending on the concentration
-
Sesame oil - garlic and grated ginger
- chile sauce / chile powder. We recommend from here, a type of mild chile sauce, you will find in any oriental trade.
- A couple of tablespoons of rice vinegar 500ml of broth.
- A spoonful
honey - toasted sesame seeds.
Preparation:
- Boil the water very salty soba
- Rinse the noodles in a bowl of water several times until they are cool. Lost a lot of cooking salt.
- Make the broth by adding all ingredients except sesame oil reserve for the final, as if heated loses some of its aroma.
- Allow to cook bean sprouts no more than 1 minute in the broth.
- Cut the cucumber and leeks finely, grated carrot. Kimchi and whole shoots.
- Bundle forming a nest noodles and arrange the vegetables in the center, pour the soup very cold. Then add a few drops sesame oil and seeds on top.
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