Best 2 Grandmas Rainy Day Kimchi Noodle Soup Recipes

**Savor the Warmth of Grandma's Rainy Day Kimchi Noodle Soup: A Culinary Journey of Comfort and Flavor**

As the raindrops pitter-patter against the windowpane, there's nothing quite like a steaming bowl of Grandma's Rainy Day Kimchi Noodle Soup to warm the soul. This classic Korean dish, also known as kimchi mandu guk, is a symphony of flavors and textures that will transport you to a cozy kitchen filled with the aromas of home cooking. With its spicy kimchi broth, tender dumplings, and an array of vegetables, this soup is a feast for the senses. In this article, we bring you two delightful variations of this beloved recipe: a traditional kimchi mandu guk and a vegetarian kimchi noodle soup. Whether you're a kimchi aficionado or seeking a comforting meatless meal, these recipes will surely hit the spot. So, gather your ingredients, put on your apron, and let's embark on a culinary journey that will leave you feeling nourished and content.

Here are our top 2 tried and tested recipes!

KIMCHI NOODLE SOUP WITH WILTED GREENS

Kimchi Noodle Soup With Wilted Greens image

Jjigae, a classic Korean kimchi stew, is the inspiration for this spicy, comforting soup. Unlike many soups, this one doesn't require a lengthy simmer on the stovetop to develop complex flavor, as its ingredients bring complexity: Soy sauce adds umami and kimchi provides pleasant funkiness. Should you want to add shrimp, toss them in with the greens in Step 4, as they only take a minute or so to cook through. While jjigae is traditionally served with white rice, here it is served with delightfully chewy Japanese udon noodles. Although garnishes are always optional, the suggested toppings really take it there, and you should.

Provided by Colu Henry

Categories dinner, weekday, soups and stews, main course

Time 30m

Yield 4 servings

Number Of Ingredients 11

Ingredients

1 (10-ounce) package dried udon
2 tablespoons neutral oil
6 scallions thinly sliced, plus more for garnish
1 (3-inch) piece fresh ginger, peeled and finely chopped
3 garlic cloves, finely chopped
Kosher salt
1 cup roughly chopped kimchi, plus 1/3 cup kimchi juice
5 cups vegetable or chicken stock
1/2 cup soy sauce
4 cups roughly chopped greens, such as kale, spinach, tatsoi or bok choy
White sesame seeds, soft-boiled eggs, chile oil and roughly chopped cilantro, for serving (optional)

Steps:

Bring a large pot of water to a boil and cook udon according to package instructions. Drain and distribute evenly among serving bowls.
In a large Dutch oven or pot, heat the oil over medium heat. Add the scallions, ginger and garlic, and cook until they begin to soften and the garlic is fragrant, 2 to 3 minutes. Season well with salt.
Stir in the kimchi and kimchi juice and cook for 1 minute.
Add the stock and the soy sauce sauce and stir together to combine. Bring to a simmer and stir in your greens. Allow everything to simmer until the greens are tender and the flavors have come together, 5 to 10 minutes. Taste and adjust with salt if needed.
Ladle the soup over the udon and garnish with scallions and other toppings to taste.

RAINY DAY SOUP

Rainy Day Soup image

Good tasting easy to make soup. It came from a church friend of mine, who gave it to me when I moved. It goes well with the Cheese and Garlic Drop Biscuits recipe on this site or store bought refridgerator type butter biscuits. I substituted left over meatless spaghetti sauce for the pizza sauce and Stagg Chili Laredo beans for the S&W Southwest beans.

Provided by Cactus Arm

Categories Meat

Time 1h15m

Yield 12 serving(s)

Number Of Ingredients 12

Ingredients

1 -2 lb ground beef
1 (12 ounce) can pizza sauce
1 (15 ounce) can stewed tomatoes
1 (15 ounce) can s&w southwest beans
3 stalks celery, sliced
3 small carrots, sliced
1 medium onion, chopped
3 cloves garlic, minced
5 cups beef broth
1 1/2 teaspoons italian seasoning
black pepper (NO SALT/ do not add any salt)
1 (4 1/2 ounce) can green chilies

Steps:

Brown beef.
Drain.
Add remaining ingredients.
Simmer until vegetables are tender.

Nutrition Facts : Calories 129.3, Fat 6.4, SaturatedFat 2.5, Cholesterol 26.6, Sodium 551.8, Carbohydrate 8.5, Fiber 1.8, Sugar 3.6, Protein 9.7

Tips:

Use the right kimchi: For the best flavor, use a well-aged kimchi that has a deep, funky flavor. If you can't find aged kimchi, you can make your own by letting a batch of fresh kimchi ferment for a few weeks.
Don't be afraid to add more vegetables: This soup is a great way to use up leftover vegetables. Add in whatever you have on hand, such as carrots, celery, onions, or mushrooms.
Make it spicy: If you like spicy food, add a few teaspoons of gochujang (Korean chili paste) or Sriracha sauce to the soup. You can also add a pinch of red pepper flakes.
Serve with rice or noodles: This soup is traditionally served with rice or noodles. If you're serving it with rice, be sure to cook the rice according to the package directions.

Conclusion:

Grandma's Rainy Day Kimchi Noodle Soup is a delicious and comforting soup that's perfect for a cold day. It's easy to make and can be tailored to your own taste preferences. So next time you're looking for a quick and easy meal, give this soup a try!