The weather is cooling down in Pac Northwest which means “soup’s on!” in our household. Although soup is never really off given my obsession with noodles. I love my noodles fried, stir-fried, and even chilled (as in noodle salads), but I love noodles best in soup. Slurper that I am, I enjoy noodle soups… a lot.
For the heat lovers out there, here’s a Korean-inspired noodle soup dish made with fish and kimchi/kimchee. Kimchi is a seasoned pickled vegetable dish with the main ingredient being any vegetable, though the most popular is napa cabbage; it can be found in most Asian stores. It’s not for the faint of heart since it has a strong smell. If you can get pass the pungency, your taste buds will be treated to an exotic flavor. Depending on how open or adventurous you are, that could be a good or a bad thing. For the fish, choose whatever seafood or fish you prefer, however, I chose a firm-fleshed fish that would hold and not crumble in the broth. For the noodles, use clear/cellophane noodles. I used sweet potato vermicelli but if that’s not available, rice or mung vermicelli are fine.
Cod and Kimchi Noodle Soup
Vegetable or fish broth
Salt or soy sauce, to season
Cook the noodles and set aside. Heat the broth in a stock pot, then add the kimchi when it begins to simmer. Add the cod and cook at a simmer. When the cod is cooked, add the noodles then the green onions and turn off the heat. Season with salt or soy sauce.