Ingredients
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16
-
3
-
6
-
8
-
2
-
6 - 8
-
3
-
2
-
2
-
2
-
4
-
7
-
4
-
2
-
2
Directions
Grandma’s Rainy Day Kimchi Noodle Soup,This is a variation of another dish my grandmother made when she stayed with us. Dont let the number of ingredients freak you out. Theyre 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. use beef dashida.,we used chicken breasts…..my homemade spicy kimchee …..no tofu….no mushrooms in the house.and a different noodle. AWESOME!!!!!,Changes I’ve developed: switch out pork for firm tofu–pork is a “red” meat and basically unhealthy except in very limited quantities–could use chicken or turkey. added 1.5 tbsp. sririacha sauce. This was to suit my palate. Otherwise, very good soup as is too!!!
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Steps
|
1
Done
|
In a Large Pot Add Vegetable Oil and Garlic and Saut 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 Saut For 3 Minutes. |
|
2
Done
|
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. |
|
3
Done
|
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. |
|
4
Done
|
Putting It All Together. |
|
5
Done
|
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). |
