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.
Serves 4
8 ounces rice noodles
-
1
1/2 quarts Master Chicken Broth , or store-bought low-sodium chicken
broth
-
2 cups
Cucumber Kimchee
-
Kosher
salt and freshly ground black pepper to taste
-
4 cups
shredded romaine lettuce leaves
1. 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.
2. 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.
3. Divide
the romaine among 4 soup bowls. Ladle over the soup and serve.
