By Martha Rose Shulman
- Total Time
- About 40 minutes
- Rating
- 4(81)
- Notes
- Read community notes
This recipe is inspired by the signature Korean summer noodle dish, naeng myung. The traditional dish is made with a strong beef broth. I’m using a vegetarian broth I make with dried mushrooms and kelp, adapted from a recipe in Deborah Madison’s “Vegetarian Cooking for Everybody.” You could also use chicken stock. The dish can include chicken or meat, or it can be vegetarian, as this version is, with tofu standing in for chicken. It can also be vegan if you omit the boiled eggs. Make the broth a day ahead so that it will be nice and cold.
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Ingredients
Yield:Serves 4
- 6dried shiitake mushrooms or a small handful of dried porcinis or other dried mushrooms
- 1bunch scallions, sliced, or ½ cup chopped chives
- 14- to 6-inch stick of kombu
- 1medium carrot, sliced thin
- A handful of mushroom stems, or a couple of dried shiitakes
- 5cups water
- Soy sauce to taste
- Salt and sugar to taste
- 9ounces soba noodles (1 package imported)
- 2tablespoons dark sesame oil
- 1cup, tightly packed, cabbage kimchi, cut in thin strips (more to taste; we love it)
- 6ounces firm tofu, cut in small cubes
- 1bunch scallions, cut lengthwise into threads
- ½European cucumber (about 6 ounces), cut into fine 4-inch long julienne
- ½Asian pear or firm, ripe plum or pluot, peeled (pear only), seeded and cut into 2- or 3-inch long julienne
- 2hardboiled eggs, cut into quarters
- 2tablespoons seasoned rice vinegar
- Korean chili powder to taste (optional)
- Chopped cilantro or sprigs for garnish
For the Broth
For the Soup
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
18 calories; 1 gram fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 3 grams carbohydrates; 0 grams dietary fiber; 0 grams sugars; 1 gram protein; 93 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
Step
1
Make the broth. Combine all the ingredients for the broth except the salt and sugar in a saucepan and bring to a simmer. Cover and simmer 20 minutes. Strain. Season to taste with salt and sugar if desired. Place in the refrigerator until cold.
Step
2
Cook the soba noodles. Drain well and toss with 1 tablespoon of the sesame oil. Place in the refrigerator and chill while you prepare the other ingredients.
Step
3
Toss the kimchi with the remaining sesame oil and refrigerate. Chill all of the other ingredients.
Step
4
Divide the noodles among 4 wide bowls. Arrange the tofu, pear or plum and vegetables on top of and around the noodles and top with wedges of boiled egg. Stir the vinegar into the cold broth. Taste and adjust salt and sugar. Ladle into the bowls. Garnish with Korean chili powder and cilantro if desired, and serve. Guests should stir the mixture so that the kimchi flavors the broth and noodles.
Tips
- You can vary the vegetables and add shredded cooked chicken or sliced beef to the soup. You can also season them before you add them to the soup. The soup is also delicious served hot.
- Advance preparation: The broth freezes well and can be made a day or two ahead and refrigerated. The cooked noodles will keep for a couple of days in the refrigerator.
Ratings
4
out of 5
81
user ratings
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Cooking Notes
Karen - Westport CT
This is such an easy and healthy recipe that happens to taste great! Can't recommend it enough!
Tim L.
Used homemade Chicken Stock instead of water, and dried Porcini's instead of Shiitakes. Had no Kombu, so I used 3 snack-size sheets of Nori, 1 tsp. Red Miso Paste, and 1/4 tsp Nutritional Yeast to recreate the umami flavor of the Kombu. Other than all of those tweaks, followed the rest of the recipe verbatim, and it was amazing. Complex, refreshing, the perfect summer meal! Will be craving this again in the future, guaranteed.
david
Excellent recipe and lends well to flex it and make it yours. Didn’t have Kombu so I used dashi powder, bonito flakes, dried mushrooms, and did 2 cups of vegetable broth, 3 cups of water. Excellent.
Grace
This is great but definitely plan accordingly for how long the broth takes to chill!!! I sped it up by just adding a couple ice cubes. I added miso paste and extra soy sauce as I didn’t have any kombu. I also added radishes in the soup as they’re nice and crunchy.
Tim L.
Used homemade Chicken Stock instead of water, and dried Porcini's instead of Shiitakes. Had no Kombu, so I used 3 snack-size sheets of Nori, 1 tsp. Red Miso Paste, and 1/4 tsp Nutritional Yeast to recreate the umami flavor of the Kombu. Other than all of those tweaks, followed the rest of the recipe verbatim, and it was amazing. Complex, refreshing, the perfect summer meal! Will be craving this again in the future, guaranteed.
GG
Used Korean Bbq jerky from Costco and homemade chicken broth, regular cucumber and no pear--added a little more rice vinegar and soy sauce. Perfect dish for a hot summer day.
ginger_mango
An interesting take on a Korean summer fave. I'd not use a plum or pluot, however, as they lack the necessary crunch and the cool-sweet flavor. Just stick with the Asian pear (not other pear varietals, though).
Karen - Westport CT
This is such an easy and healthy recipe that happens to taste great! Can't recommend it enough!
Tokyo Tony
According to this recipe (http://www.thekitchn.com/how-to-make-easy-kimchi-at-home-189390 ), vegetarian kimchi is possible:
"Seafood gives kimchi an umami flavor. Different regions and families may use fish sauce, salted shrimp paste, oysters, and other seafood. Use about 2 tablespoons of fish sauce, salted shrimp paste, or a combination of the two. For vegetarian kimchi, I like using 3/4 teaspoon kelp powder mixed with 3 tablespoons water, or simply 3 tablespoons of water."
Caroline
You can also use soy sauce or tamari! I've never used the kelp powder, but it sounds like a great option.
Anne KW
"Sunja" brand kimchi is a very good vegan brand of kimchi. I have purchased it at H-Mart and at Whole Foods.
George
This looks like a great recipe! But doesn't Kimchi contain fish sauce and dried shrimp? Is there a vegitarian/vegan version? "Buddha's Kimchi"perhaps? Thx
SusanV
I looked at a couple of kimchi recipes and yes, they both contained fish sauce. This recipe is not vegetarian or vegan!
Haruko
Vegan kimchi is available.
Hannah B
This recipe is good warm as well, and I use more kimchi!
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