Kimchi And Miso Noodle Soup Food

MISO CHICKEN NOODLE SOUP

Steps:

• Bring the chicken stock to a boil in a covered large pot over high heat.
• In a small bowl, whisk the miso and 1 tablespoon of the soy sauce. (You do this so that the miso can easily integrate with the stock, otherwise you'll get big clumps.) Add this to the pot with the remaining 3 tablespoons soy sauce, the scallions, and tofu.
• Return to a boil and add the noodles. Cook until they're just barely tender, 2 to 3 minutes, then stir in the chicken and cook until the noodles are al dente and the chicken is hot, 2 to 3 minutes more. Ladle the soup into bowls while it's super hot and then drop an egg yolk into each bowl. Stir to mix the yolk into the soup, and then top with the kimchi and more scallion greens. Excerpt from Healthyish by Lindsay Maitland Hunt.

JUST-ADD-WATER KIMCHI BEEF NOODLE SOUP

Steps:

• Put the beef, soy sauce, sesame oil and sugar in the bottom of a lidded 16-ounce heat-safe container, and mix. Add in layers, in this order from the bottom up, kimchi and juice, beef base, noodles, bean sprouts, scallions and sesame seeds. Secure the lid, and refrigerate until using, up to overnight.
• When ready to eat, add boiling water to cover (about 1 cup). Stir gently to loosen the layers, cover and let sit until heated through, 3 to 4 minutes. Before eating, stir again to combine the ingredients.

KIMCHI NOODLE SOUP WITH WILTED GREENS

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.

GRANDMA'S RAINY DAY KIMCHI NOODLE SOUP

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).