Cold Peach Ramen Soup

SERVES 4PREP COOK
2tablespoons

dried wakame

1teaspoon

kim chi juice

1tablespoon

toasted sesame oil

1teaspoon

salt

2tablespoons

coconut sugar

1tablespoon

toasted sesame oil

1

daikon

1pound

ramen

2quarts

water

1piece

kombu

20

peach pits

1

peach

3

green onions

4

dried shitake

4teaspoons

salt

  1. Make stock by adding water, kombu, peach pits, peach, green onions, dried shiitake and salt to water. Bring to a boil, cover, let simmer a few minutes and then strain and chill till ice cold.

  2. Hydrate the wakame by soaking it in water for 15 minutes,  then rinse and drain it.

  3. Toss with kim chi juice and toasted sesame oil. Set aside

  4. Cut daikon into slabs and toss with 1 teaspoon salt. Let sit in a colander for half hour then rinse and drain and toss with coconut sugar and sesame oil. Set aside

  5. Cook ramen till al dente. Rinse and drain then submerge in ice water and drain again.

  6. Place ramen in bowl.

  7. garnish with wakame from above, peack kim chi and peachy cabbage kim chi

  8. optional garnish with raw peach slices and green onion

  9. add 2 cups ice cold stock to bowl.