Directions

Making the noodles:

1. In a bowl, mix the arrowroot powder with water and salt until smooth.Pour the mixture into a saucepan and cook over medium heat, stirring continuously, until it becomes transparent and thickens.Spread the thickened mixture onto a parchment paper-lined surface. Use a spatula to smooth it into a thin layer and let it cool completely.Once cooled, cut the arrowroot sheet into thin strips to form the noodles.

Preparing the broth:

1. In a large pot, bring the vegetable broth to a boil.Add soy sauce, grated ginger, minced garlic, and sesame oil. Simmer over medium heat for about 10 minutes to blend the flavors.

Cooking the noodles:

1. Bring a pot of water to a boil and cook the arrowroot noodles for 2-3 minutes until they are soft.Drain the noodles and rinse them under cold water to stop the cooking process.

Assembling the dish:

1. Divide the noodles among bowls.Pour the hot broth over the noodles.Garnish with kimchi, chopped scallions, shredded nori seaweed, and toasted sesame seeds.

Serving:

1. Serve immediately, ensuring the broth is hot to maintain the noodle texture.