Peel the carrot and radish. Using a julienne cutter, cut the vegetables into thin, long strips. Peel the outer skin of the onions, discarding the tops and roots. Cut the onions into fine rings, separating the green and white rings. Cut the chili open, remove the seeds and cut into thin strips. Drain the sauerkraut leaves and cut into bite-sized pieces. Peel and finely chop the garlic and ginger.
Briefly blanch the edamame beans. Drain, let cool slightly and remove the skins.
Depending on their size, boil the eggs for about 5.5-7 minutes until they are soft as wax. Briefly fry the sesame in a pan and let it cool.
For the soup, put rapeseed oil in a pot and heat it. Add the kimchi, garlic, ginger and scallion rings and sauté a bit. Salt and pepper the base a little. Pour in the stock and simmer gently over low heat for 10 minutes. After 5 minutes, add half of the carrot and radish strips and the edamame. They should still have some bite when served.
At the end of the cooking time, add the udon noodles to the soup. Fresh udon noodles can sometimes stick together. You can use a fork to separate them in the broth. Let the noodles boil for 2-3 minutes. Dry noodles take longer and should be added earlier. You can also pre-cook them for a few minutes. Season everything with soy sauce, half the sesame oil, vinegar, sugar, salt and pepper.
Peel and halve the eggs. Serve as follows: Ladle the soup into bowls and top with the remaining vegetable strips. Add the egg halves, green onions and chili. Finally, sprinkle the soup with toasted sesame seeds and drizzle over the remaining sesame oil.
How much do the noodle soup ingredients cost?
The price for 3 people is 9.20 euros. At 3.20, kimchi is the most expensive ingredient.