Grandma's Rainy Day Kimchi Noodle Soup

Name: Grandma's Rainy Day Kimchi Noodle Soup
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Cuisine: Korean, Asian
Ingredients: 16 ounces of fresh Chinese egg noodles (Lo mein noodles); 3 tablespoons vegetable oil; 6 garlic cloves, minced; 8 ounces pork tenderloin, thinly sliced; 2 teaspoons rice wine vinegar; 6 -8 cups water; 3 tablespoons soy sauce; 2 tablespoons dashida, powder (Beef flavored soup stock); 2 teaspoons ginger, grated; 2 cups cabbage kimchi, chopped in big pieces; 4 ounces shiitake mushrooms, thinly sliced; 7 ounces firm tofu, cut into 1-inch squares; 4 baby bok choy, quartered; 2 scallions, thinly sliced; 2 teaspoons dark sesame oil; salt and pepper (Add a little salt and pepper at a time and taste as you go. The kimchi and soy sauce may be enough s); sriracha sauce (Optional but highly recommended.)

Instructions

Prep:30minCook:15min

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.

Updated at: Thu, 21 Nov 2024 12:25:03 GMT