Sandra rocks. This is her Korean-ish noodles. They also rock.
Ingredients: 1 pack Korean noodles of your choosing (ideally, I’d have used thin buckwheat noodles, but the ones I had were closer to Japanese Udon noodles), 1 tbsp gochujang (korean red pepper paste), 1 tbsp doenjang (korean miso paste – you can substitute japanese miso), 1 4×6 inch piece of kombu seaweed, 1 medium aubergine (diced), 1 block of firm tofu (diced), 1 spring onion (finely chopped), 1 bunch of spinach (preferably the asian kind with long stalks, but any will do), oil for frying (I deep fried some ingredients for this recipe, but with patience you can shallow fry them), light (or better yet, Korean) soy sauce, sesame oil, toasted sesame seeds and chilli flakes
Bring a medium pan of water to the boil, and add the piece of kombu seaweed, and reduce heat. Let it simmer gently while you’re doing everything else, and you’ll be rewarded with a light broth. Make sure it’s the first thing you do, or your soup will be missing something, and taste a little flat.
Heat your oil and fry the diced tofu and aubergine until the tofu has a chewy, golden outside and the aubergine is soft. Remove from oil and pat dry with kitchen towel, or your broth will have a layer of (the wrong kind) of oil floating on top.
Add your doenjang and gochujang to the pan of kombu broth, stirring until the paste is dissolved, and add a good splash of soy sauce. Add the noodles and your fried tofu and aubergine. Remove the root end of the spinach, but leave the stalks on, and add this to the pan (as close to the end of cooking as possible, you want the spinach wilted but still a bright green colour). Pour into bowls (remove the piece of kombu here), and sprinkle with sesame seeds, chilli flakes and diced spring onion, then drizzle with sesame oil and serve.