Korean Cold Radish Noodle Soup
6 servings
25 minutes
Korean cold soup with radish and noodles is a refreshing dish perfect for hot summer days. Its roots lie in the traditions of Korean cuisine, where cold soups are valued for their lightness and rich flavor. The base of the soup is thin, elastic noodles cooled in ice water, giving the dish a special freshness. Tomatoes, garlic, black vinegar, and soy sauce create a rich sweet-sour broth with a hint of spiciness. Sparkling water adds a playful texture while herbs and radish provide a fresh, crunchy accent. This soup not only quenches thirst but also awakens appetite with its layered taste.
1
Prepare all the ingredients.
2
Boil the noodles according to the instructions on the package.
- Noodles: 300 g
3
Transfer the noodles to cold water to cool them down. Then drain the water and add a little oil to prevent the noodles from sticking.
- Noodles: 300 g
4
Cut the tomatoes into small cubes.
- Tomatoes: 300 g
5
Transfer the tomatoes to a bowl, add the pressed garlic, black vinegar, soy sauce, olive oil, and sparkling water. Mix and let it sit for 10-15 minutes.
- Tomatoes: 300 g
- Garlic: 2 cloves
- Black rice vinegar: to taste
- Soy sauce: to taste
- Olive oil: 100 ml
- Carbonated water: 1.5 l
6
Cut the radish into small cubes.
- Radish: 100 g
7
Finely chop all the greens.
- Coriander: 50 g
- Spinach: 50 g
8
Add noodles to the brewed broth.
- Noodles: 300 g
9
Add greens and radish there, mix well.
- Radish: 100 g
- Coriander: 50 g
- Spinach: 50 g
10
Serve soup with noodles and radish on a summer day. If it's especially hot, you can add an ice cube to the soup.