Spicy Cucumber-Kimchee Rice-Noodle Soup
This light but spicy soup gives you a taste of Korean cooking, and it's healthful. I make it with chicken broth, but you can vary its taste by using vegetable broth or even dashi, if you like.
For a nice addition, you can cook julienned raw chicken breast in the soup before serving it. Simmer the chicken until it's just cooked through, about 3 minutes. I also recommend you add a little additional Cucumber Kimchee to the soup just before its served.
8 ounces rice noodles
- In a medium bowl combine the noodles with enough hot tap water to cover them by 1 inch. Allow the noodles to soften, about 8 minutes. Drain the noodles and set aside.
- In a large saucepan, bring the stock to a boil over high heat. Add the noodles and kimchee, allow the broth to return to a boil, and season with the salt and pepper.
- Divide the romaine among 4 soup bowls. Ladle over the soup and serve.
WineGrape type: Chardonnay and Pinot Noir
Characteristics: Ripe berry flavors, toasty, yeasty, bright acid and fine mousse
Recommendations: Pacific Echo Brut Rosé, Anderson Valley, California