Peel the carrot and radish. Cut the vegetables into thin long strips with a julienne cutter. Peel the outer skin of the scallions, discard the tops and roots. Cut the spring onion into small rings, separate the green and white rings. Cut the chili pepper, remove the seeds and cut into thin strips. Drain the pickled kimchi cabbage leaves and cut them into bite-sized pieces. Peel and finely chop the garlic and ginger.
Blanch the edamame beans briefly. Drain, let them cool a little and remove the skins.
Depending on the size, boil the eggs for about 5.5-7 minutes until they become soft like wax. Toast the sesame briefly in a pan and let it cool.
For soup, put rapeseeds in a pot and heat. Add kimchi, garlic, ginger and scallion rings and saute briefly. Add a little salt and pepper to the stock. Pour in the soup and cook gently over low heat for 10 minutes. After 5 minutes, add half strips of carrot and radish and edamame. They should still have a bite when served.
At the end of the cooking time, add the udon noodles to the soup. Fresh udon noodles can sometimes be sticky. You can separate them with a fork in the soup. Let the noodles cook for 2-3 minutes. Dried noodles take longer and need to be added earlier. You can also pre-cook them for a few minutes. Season everything with soy sauce, half of the sesame oil, vinegar, sugar, salt and pepper.
Peel and cut the eggs in half. Serve as follows: Pour the soup into bowls and arrange the remaining strips of vegetables in them. Add egg halves, spring onion and chili. At the end, sprinkle the soup with fried sesame and drizzle with the remaining sesame oil.
How much are the ingredients for the noodle soup?
The price for 3 people is 9.20 euros. At 3.20, kimchi is the most expensive ingredient.