KIMCHI AND DUMPLING NOODLE SOUP

Name: KIMCHI AND DUMPLING NOODLE SOUP
Cuisine: Asian, Korean
Ingredients: - 1 white onion, finely sliced; - 1 spring onion, finely sliced; - 3 garlic cloves, minced; - 3cm piece of ginger, grated; - 1 tbsp sesame oil; - 1 cup kimchi + 1 tbsp liquid; - 3 cups vegetable stock; - 1 tsp Gochujang paste; - 1 tbsp miso paste; - 1.5 tbsp soy sauce; - 1 pack instant noodles; -frozen dumplings; -1/4 block firm tofu, cut into 2cm cubes; - Chinese greens; -1 spring onion, finely sliced; - Black sesame seeds

3 steps

Updated at: Tue, 07 Nov 2023 05:37:28 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories538 kcal (27%)

Total Fat24.8 g (35%)

Carbs64.2 g (25%)

Sugars12.8 g (14%)

Protein12.2 g (24%)

Sodium3468.3 mg (173%)

Fiber7.4 g (26%)

% Daily Values based on a 2,000 calorie diet

Ingredients

2 servings

3 cmginger

1 cupkimchi

3 cupsvegetable stock

1 tspGochujang paste

1 Tbspmiso paste

1 ½ Tbspsoy sauce

1 packinstant noodles

frozen dumplings

0.25 blockfirm tofu

cut into 2cm cubes

Chinese greens

To Serve

1spring onion

finely sliced

Black sesame seeds

Instructions

Step 1

Sauté the onions, garlic & ginger until soft. Then add in the kimchi & liquid. Stir & cook for a further 2-3 min before adding in the vegetable stock, Gochujang paste, miso paste & soy sauce. Stir then simmer with the lid on for 10 min.

Step 2

Once the flavours have married, add in the noodles, dumplings, tofu & greens. Cook with lid on until the noodles are cooked.

Step 3

Garnish with the spring onion & sesame seeds.