Shiitake Noodle Soup

Instructions

1. Prepare Handmade Noodles

   3 min hands-on20 min waiting

   • Mix flour, salt, sesame oil, and water to form a rough dough.
   • Knead dough until smooth, wrap in cling film, and rest for at least 20 minutes.

2. Prepare Broth Aromatics

   3 min hands-on

   • Thinly slice dried shiitake mushrooms, onions, and garlic.

3. Build Broth Flavor Base

   2 min hands-on

   • Combine mushrooms, onions, garlic, miso paste, sake, sugar, salt, black pepper, soy sauce, oyster sauce, and chicken stock in a large pot.

4. Add Sesame Seeds

   2 min hands-on

   • Toast sesame seeds, grind into coarse powder, and add to the pot.

5. Simmer the Broth

   10 min waiting

   • Heat pot over medium until simmering, then cover and simmer on low for 10 minutes.

6. Prepare Vegetables

   4 min hands-on

   • Peel and slice potatoes and carrots; slice zucchini and spring onion whites.
   • Set aside kimchi and reserve its brine.

7. Shape and Cook Noodles

   2 min hands-on5 min waiting

   • Unwrap dough, tear small pieces into simmering broth, stirring to prevent clumping.

8. Add Vegetables to Soup

   6 min waiting

   • Add potatoes, carrots, zucchini, and spring onion whites to the pot.
   • Cover and simmer for 5-7 minutes until vegetables are tender.

9. Finish the Soup

   • Turn off heat, stir in olive oil, sesame oil, and kimchi brine.

10. Serve the Soup

    1 min hands-on

    • Ladle soup into bowls, garnish with spring onion greens, kimchi, sesame seeds, and chili oil.
    • Cooking tips:
    • For silky noodles, ensure the dough is well-rested before shaping.
    • If the broth is too salty, add a splash of water or stock to balance the flavors.
    • Rehydrate dried shiitake mushrooms in warm water for 10-15 minutes if too tough to slice.
    • Adjust the spice level by changing the amount of chili oil or kimchi brine.
    • Always taste the broth before serving and adjust seasoning as needed for a balanced flavor.