Cold Peach Ramen Soup |
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2 | tablespoons | dried wakame | ||
1 | teaspoon | kim chi juice | ||
1 | tablespoon | toasted sesame oil | ||
1 | teaspoon | salt | ||
2 | tablespoons | coconut sugar | ||
1 | tablespoon | toasted sesame oil | ||
1 | daikon | |||
1 | pound | ramen | ||
2 | quarts | water | ||
1 | piece | kombu | ||
20 | peach pits | |||
1 | peach | |||
3 | green onions | |||
4 | dried shitake | |||
4 | teaspoons | salt |
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.
Hydrate the wakame by soaking it in water for 15 minutes, then rinse and drain it.
Toss with kim chi juice and toasted sesame oil. Set aside
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
Cook ramen till al dente. Rinse and drain then submerge in ice water and drain again.
Place ramen in bowl.
garnish with wakame from above, peack kim chi and peachy cabbage kim chi
optional garnish with raw peach slices and green onion
add 2 cups ice cold stock to bowl.