Kooksoo (A Korean Noodle Soup)
Author Notes: Recipe courtesy of Chef Ivan Pahk of Sansei Seafood Restaurant & Sushi Bar in Kapalua and K?hei, Maui. —Family Meal
Serves 8
- 2 tablespoons vegetable oil
- 1 white onion, medium dice
- 4 cloves garlic, smashed
- 2 cups shoyu (or regular or low sodium soy sauce)
- 8 cups water
- 2 cans Coral tuna in oil (any brand will do)
- 1 medium sized daikon radish, cubed
- 8 fresh shiitake mushrooms, sliced
- 1/2 cup green onions (both green and white parts)
- 1/2 cup fresh cilantro, chopped
- 2 packages somen noodles
- Cook the somen according to package directions. Shock the noodles in ice water and set aside.
- In an eight quart soup pot (or any stock pot) over medium heat, caramelize the onion and garlic in the oil until very light brown, about two minutes.
- Add the rest of the ingredients, except the green onion and cilantro. Turn the heat down to low and simmer for 45 minutes.
- Put a portion of noodles into individual soup bowls. Ladle the soup over the noodles and garnish with the green onion and cilantro. I add a little sambal 'cause I like it spicy.
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