On a scale of one to infinity, how ridiculous is it to be excited at the prospect of soup weather? Rainy season is here and with it comes an excuse to cook soup and after soup after soup. I’ve been craving this simple, umami-laden, and slightly spicy Korean noodle soup to warm me up as I adjust to foggy mornings and freezing nights. (Well, freezing for California. Don’t judge.)
8 ounces Korean radish or daikon, cut into 1-2 inch slices
1 onion, sliced
20 large dried anchovies, heads and guts removed
1 7×10 inch piece dried kelp
1 teaspoon vegetable oil
1 garlic clove, minced
4 pieces packaged fried tofu, sliced into strips
1/2 teaspoon sugar
2 teaspoons sesame oil
8 ounces somen (somyeon) noodles
2 green onions, chopped
2 teaspoons gochugaru (Korean hot pepper)
2 sheets nori seaweed, toasted and crushed
1. Make the anchovy broth: combine 3 quarts water, radish, and onion in a large saucepan. Cover and cook over medium heat for 45 minutes. Add the anchovies and kelp and cook for 20 minutes more. Remove the pan from the heat, strain the stock into another saucepan, and stir in 2 teaspoons salt. Set aside.
2. Heat a skillet over medium-high heat. Add the vegetable oil, garlic, fried tofu strips, and a pinch of salt and cook, stirring, until the garlic is crisp and golden brown, about 2 minutes. Add the sugar and sesame oil and stir for another minute to dissolve the sugar. Remove from the heat.
3. Bring a large pot of water to a boil. Add the noodles, stirring so that they don’t stick to each other. Cook until just tender, about 4 minutes. Drain the noodles, rinse with cold water, and drain again.
4. Divide the noodles between two soup bowls.
5. Heat the anchovy broth until hot, then pour over the noodles. Add half the tofu strips, green onions, gochugaru, crushed nori, and a few drops of sesame oil to each bowl. Serve hot.