Korean Chilled Buckwheat Noodles With Chilled Broth

Name: Korean Chilled Buckwheat Noodles With Chilled Broth and Kimchi
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 dried shiitake mushrooms or a small handful of dried porcinis or other dried mushrooms; 1 bunch scallions, sliced, or 1/2 cup chopped chives; 1 4- to 6-inch stick of kombu; 1 medium carrot, sliced thin; A handful of mushroom stems, or a couple of dried shiitakes; 5 cups water; Soy sauce to taste; Salt and sugar to taste; 9 ounces soba noodles (1 package imported); 2 tablespoons dark sesame oil; 1 cup, tightly packed, cabbage kimchi, cut in thin strips (more to taste; we love it); 6 ounces firm tofu, cut in small cubes; 1 bunch scallions, cut lengthwise into threads; 1/2 European cucumber (about 6 ounces), cut into fine 4-inch long julienne; 1/2 Asian pear or firm, ripe plum or pluot, peeled (pear only), seeded and cut into 2- or 3-inch long julienne; 2 hardboiled eggs, cut into quarters; 2 tablespoons seasoned rice vinegar; Korean chili powder to taste (optional); Chopped cilantro or sprigs for garnish

Servings: persons

6 dried shiitake mushrooms or a small handful of dried porcinis or other dried mushrooms
1 bunch scallions, sliced, or 1/2 cup chopped chives
1 4- to 6-inch stick of kombu
1 medium carrot, sliced thin
A handful of mushroom stems, or a couple of dried shiitakes
5 cups water
Soy sauce to taste
Salt and sugar to taste
9 ounces soba noodles (1 package imported)
2 tablespoons dark sesame oil
1 cup, tightly packed, cabbage kimchi, cut in thin strips (more to taste; we love it)
6 ounces firm tofu, cut in small cubes
1 bunch scallions, cut lengthwise into threads
1/2 European cucumber (about 6 ounces), cut into fine 4-inch long julienne
1/2 Asian pear or firm, ripe plum or pluot, peeled (pear only), seeded and cut into 2- or 3-inch long julienne
2 hardboiled eggs, cut into quarters
2 tablespoons seasoned rice vinegar
Korean chili powder to taste (optional)
Chopped cilantro or sprigs for garnish

1
Make the broth.
2
Combine all the ingredients for the broth except the salt and sugar in a saucepan and bring to a simmer.
3
Cover and simmer 20 minutes.
4
Strain.
5
Season to taste with salt and sugar if desired.
6
Place in the refrigerator until cold.
7
Cook the soba noodles.
8
Drain well and toss with 1 tablespoon of the sesame oil.
9
Place in the refrigerator and chill while you prepare the other ingredients.
10
Toss the kimchi with the remaining sesame oil and refrigerate.
11
Chill all of the other ingredients.
12
Divide the noodles among 4 wide bowls.
13
Arrange the tofu, pear or plum and vegetables on top of and around the noodles and top with wedges of boiled egg.
14
Stir the vinegar into the cold broth.
15
Taste and adjust salt and sugar.
16
Ladle into the bowls.
17
Garnish with Korean chili powder and cilantro if desired, and serve.
18
Guests should stir the mixture so that the kimchi flavors the broth and noodles.

419

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 6 dried shiitake mushrooms or a small handful of dried porcinis or other dried mushrooms, 1 bunch scallions, sliced, or 1/2 cup chopped chives, 1 4- to 6-inch stick of kombu, 1 medium carrot, sliced thin, and more.

Yes, Korean Chilled Buckwheat Noodles With Chilled Broth and Kimchi falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Korean Chilled Buckwheat Noodles With Chilled Broth and Kimchi

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions