Korean Udon Soup with Kimchi and Edamame | NDR.de – Guide


Peel the carrots and radishes. Using a julienne slicer, cut the vegetables into long, thin slices. Peel the green onion peel and discard the tops and roots. Cut the green onions into thin rings, separating the green and white rings. Peel the hot pepper, remove the seeds and cut into thin slices. Drain the pickled cabbage leaves and cut them into small pieces. Peel garlic and ginger and chop into small pieces.

Boil the beans for a while. Drain, allow to cool slightly, and peel off the peel.

Depending on their size, boil the eggs for 5.5-7 minutes until soft like wax. Toast the sesame briefly in a frying pan and let it cool.

For soup, put rapeseed oil in a saucepan and heat it. Add kimchi, garlic, ginger and green onion rings and saute a little. Salt and pepper rule a little. Pour into the broth and simmer over low heat for 10 minutes. After 5 minutes, add half of the carrot slices, radish and edamame. They should still have some sting when served.

At the end of the cooking time, add the udon noodles to the soup. Fresh udon noodles can sometimes stick together. You can use a fork to separate them in the broth. Let the pasta cook for 2-3 minutes. Dried pasta takes longer and needs to be added beforehand. You can also cook it in advance for a few minutes. Season everything with soy sauce, half of the sesame oil, vinegar, sugar, salt and pepper.

Peel the eggs and cut into halves. Serve as follows: Pour the soup into bowls and distribute the remaining vegetable slices in them. Add the egg halves, green onions, and hot pepper. Finally, sprinkle the soup with toasted sesame seeds, then sprinkle the remaining sesame oil on top.

How much do noodle soup ingredients cost?

The price for 3 people is 9.20 euros. At 3.20, kimchi is the most expensive ingredient.

Family cooking duel | Broadcast date | 07.03.2022

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