Grandmas Rainy Day Kimchi Noodle Soup Recipes

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KIMCHI NOODLE SOUP WITH WILTED GREENS



Kimchi Noodle Soup With Wilted Greens image

Jjigae, a classic Korean kimchi stew, is the inspiration for this spicy, comforting soup. Unlike many soups, this one doesn't require a lengthy simmer on the stovetop to develop complex flavor, as its ingredients bring complexity: Soy sauce adds umami and kimchi provides pleasant funkiness. Should you want to add shrimp, toss them in with the greens in Step 4, as they only take a minute or so to cook through. While jjigae is traditionally served with white rice, here it is served with delightfully chewy Japanese udon noodles. Although garnishes are always optional, the suggested toppings really take it there, and you should.

Provided by Colu Henry

Categories     dinner, weekday, soups and stews, main course

Time 30m

Yield 4 servings

Number Of Ingredients 11

1 (10-ounce) package dried udon
2 tablespoons neutral oil
6 scallions thinly sliced, plus more for garnish
1 (3-inch) piece fresh ginger, peeled and finely chopped
3 garlic cloves, finely chopped
Kosher salt
1 cup roughly chopped kimchi, plus 1/3 cup kimchi juice
5 cups vegetable or chicken stock
1/2 cup soy sauce
4 cups roughly chopped greens, such as kale, spinach, tatsoi or bok choy
White sesame seeds, soft-boiled eggs, chile oil and roughly chopped cilantro, for serving (optional)

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.

KIMCHI JJIGAE (KIMCHI SOUP)



Kimchi Jjigae (Kimchi Soup) image

In Korean cuisine, kimchi is not only a condiment or pickle; it is also used as an ingredient in many cooked dishes. Kimchi soup, called jjigae, is a satisfying example. The fermented kimchi vegetables quickly provide deep flavor to the broth, so the soup can be produced in little more than half an hour. Aged kimchi, which is more intensely sour, is the preferred type to use. Surprisingly mellow, the soup is neither too spicy nor too salty. This version incorporates butter, an addition inspired by a recipe from Lauryn Chun, the founder of Mother-in-Law's Kimchi and the author of "The Kimchi Cookbook."

Provided by David Tanis

Categories     dinner, lunch, soups and stews, main course

Time 40m

Yield 6 to 8 servings

Number Of Ingredients 15

1 pound fresh pork belly, cut in 1/2-inch pieces
4 garlic cloves, minced
1 tablespoon grated ginger
2 tablespoons soy sauce
1 teaspoon toasted sesame oil
1 teaspoon fish sauce
2 tablespoons unsalted butter
1 medium onion, chopped
2 cups kimchi, aged if possible, squeezed dry and chopped
3 tablespoons Korean red pepper paste (gochujang)
1 tablespoon Korean red pepper flakes (gochugaru)
1 cup kimchi juice
8 cups water (for a richer soup, use chicken, pork or beef broth)
8 ounces soft or silken tofu, cut in large cubes
8 scallions or Korean chives, chopped, for garnish

Steps:

  • Put pork belly in a bowl. Add garlic, ginger, soy sauce, sesame oil and fish sauce. Toss well to coat and let marinate for 10 minutes.
  • Set a heavy-bottomed soup pot over medium heat. Melt butter, then add pork belly mixture and let it cook gently for 5 minutes. Add onion and cook, stirring, until softened, about 5 minutes. Turn heat to medium high and add kimchi, gochujang and gochugaru. Let mixture simmer for 2 minutes.
  • Add kimchi juice and water (or broth, if using) and bring to a boil. Reduce heat to a brisk simmer and cook for 20 minutes. Taste broth and adjust seasoning.
  • Just before serving, add tofu and stir gently to combine. When tofu is heated through, ladle into bowls and garnish with scallions.

Nutrition Facts : @context http, Calories 385, UnsaturatedFat 20 grams, Carbohydrate 8 grams, Fat 35 grams, Fiber 3 grams, Protein 10 grams, SaturatedFat 13 grams, Sodium 707 milligrams, Sugar 2 grams, TransFat 0 grams

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