{"id":14423,"date":"2010-07-31T23:14:19","date_gmt":"2010-08-01T03:14:19","guid":{"rendered":"http:\/\/www.culinarytribune.com\/?p=14423"},"modified":"2010-07-31T23:57:54","modified_gmt":"2010-08-01T03:57:54","slug":"cold-angel-hair-pasta-soup-with-boiled-pork-and-kimchi%e8%8c%b9%e3%81%a7%e8%b1%9a%e3%81%a8%e3%82%ad%e3%83%a0%e3%83%81%e3%81%ae%e3%81%9b%e5%86%b7%e3%81%9f%e3%81%84%e3%82%a8%e3%83%b3%e3%82%b8%e3%82%a7","status":"publish","type":"post","link":"https:\/\/www.culinarytribune.com\/?p=14423&lang=en","title":{"rendered":"Cold Angel Hair Pasta Soup with Boiled Pork and Kimchi
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\"\"<\/a><\/p>\n

Cold Angel Hair Pasta Soup with Boiled Pork and Kimchi<\/strong>
\nDinner July 29, 2010<\/em><\/p>\n

There are very thin noodles called “somen” which are made of wheat flour in Japan. Somen is usually enjoyed in summer and served cold. I was never a big fan of somen when I was in Japan, but since I can’t have it here in the states, I’ve been craving for it recently. I was thinking about going to a Japanese food store in the city to get a package of somen, but I haven’t had a chance to do so, and finally I decided to use angel hair pasta to make a dish I was going to make with somen. <\/p>\n

For this dish, angel hair pasta was rinsed with cold water once cooked and it was served with Japanese soy based broth and a mixture of boiled pork and kimchi. <\/p>\n

Pork and kimchi mixture: boiled pork, good quality kimchi (Korean pickled cabbage), sesame seeds, sesame oil
\nSoup: hondashi (Japanese fish base), water, soy sauce, sugar<\/p>\n

Click here<\/a> for recipe information.<\/p>\n

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\n\u5915\u98df\u3000\uff12\uff10\uff11\uff10\u5e74\uff17\u6708\uff12\uff19\u65e5<\/em><\/p>\n

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\n\u7f8e\u5473\u3057\u3044\u30ad\u30e0\u30c1\u3092\u63a2\u3059\u306e\u304c\u3053\u308c\u304b\u3089\u306e\u8ab2\u984c\u304b\u3082\u3002\u3002\u3002<\/p>\n

\"\"<\/a><\/p>\n

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\"\u306b\u307b\u3093\u30d6\u30ed\u30b0\u6751<\/a> \"\"<\/a><\/p>\n

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Cold Angel Hair Pasta Soup with Boiled Pork and Kimchi Dinner July 29, 2010 There are very thin noodles called “somen” which are made of wheat flour in Japan. Somen is usually enjoyed in summer and served cold. I was never a big fan of somen when I was in Japan, but since I can’t […]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3,11,7,12],"tags":[],"class_list":["post-14423","post","type-post","status-publish","format-standard","hentry","category-meat","category-starches","category-pork","category-soup"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/14423","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=14423"}],"version-history":[{"count":22,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/14423\/revisions"}],"predecessor-version":[{"id":14509,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/14423\/revisions\/14509"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=14423"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=14423"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=14423"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}