GRANDMA'S RAINY DAY KIMCHI NOODLE SOUP
This is a variation of another dish my grandmother made when she stayed with us. Don't let the number of ingredients freak you out. They're mostly seasoning and spices and not a lot of chopping, mincing, or dicing. Bok choy and shitake mushrooms are two of my favorite vegetables and I added these two items to the recipe. I also switched out the anchovies broth for water and added dashida, which is a soup stock that comes in anchovy, clam or beef flavors. I use beef dashida.
Provided by yobodish
Categories Vegetable
Time 45m
Yield 4 bowls, 4 serving(s)
Number Of Ingredients 17
Steps:
- In a large pot add vegetable oil and garlic and sauté until soft. Add pork and cook until it is slightly browned. Season with salt, pepper and rice wine vinegar and stir for 2 minutes. Add kimchi and sauté for 3 minutes.
- Add the water, soy sauce, dashida, and ginger. Stir and simmer on low heat for about 15 minutes. Add the mushrooms and tofu and turn up the heat to medium. Cook for 3 minutes.
- Carefully add the egg noodles, bok choy and just enough water to cover all of the ingredients. Stir gently and scrape the bottom of the pot to make sure the noodles are not sticking. Season with salt and pepper. Simmer for 3 minutes.
- Putting It All Together.
- Equally divide the soup in four large bowls. Drizzle the sesame seed oil and top with scallions. For that extra kick and flavor, add sriracha sauce (For those who can handle the heat).
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Deeq uk official
[email protected]This soup is a great way to get your kids to eat kimchi.
Cody
[email protected]This soup is a great way to use up leftover rice.
ABUBAKAR MEDIA
[email protected]This soup is a great way to get your daily dose of vegetables.
Raju Ahmed
[email protected]This soup is perfect for a quick and easy meal.
Joel Kelo
[email protected]This soup is a great way to warm up on a cold day.
Raphael mccall
[email protected]This soup is a must-try for kimchi lovers.
Sibusiso Ngwenya
[email protected]I can't wait to make this soup again.
Kebede Negewo
[email protected]This soup is now one of my favorites.
Joya McClain
[email protected]I would definitely recommend this soup to others.
angel girl
[email protected]This soup is a great way to use up leftover kimchi.
Dabanana bread
[email protected]I love the simplicity of this soup.
ivan Lopz
[email protected]This soup is perfect for a cold day.
Attaullah Sandilo
[email protected]I wasn't sure about the kimchi, but I'm glad I tried it. It added a really nice flavor to the soup.
Antonio Argueta
[email protected]This soup was a bit too spicy for me, but I still enjoyed it. The kimchi added a nice flavor and the noodles were cooked perfectly.
Jacob Young
[email protected]This soup was easy to make and very tasty. I used a store-bought kimchi and it turned out great. I will definitely be making this soup again.
Miss. Mariya
[email protected]This soup was delicious! I loved the combination of kimchi and noodles. The broth was also very flavorful. I will definitely be making this soup again.
Cathrine Ukwimi
[email protected]I made this soup on a rainy day and it was the perfect comfort food. The kimchi added a nice depth of flavor and the noodles were cooked perfectly. I will definitely be making this soup again!
Justin Hridoy
[email protected]This kimchi noodle soup was a hit with my family! The broth was flavorful and the noodles were perfectly cooked. I especially loved the addition of the kimchi, which gave the soup a nice tangy kick.