Kimchi-Miso Noodle Soup
Miso and our Weekend Kimchi form a power couple in this quick and nutritious recipe!
On days when work gets busy and I don't have much energy to cook, noodles are my go-to because they are much faster to prepare compared to rice. I dress up the recipe with miso and our Weekend Kimchi to make it make a flavorful and nutritious, and add some dumplings. I often use frozen dumplings, but fresh ones would of course work well, too.
Cooking time: 30 min
Makes 1 portion
Ingredients
- Vegetables of your choice (e.g., mushrooms, cabbage, bokchoy etc.)
- 1 clove garlic, chopped
- 1/4 green onion, sliced
- 500ml vegetable broth
- 1 tbsp miso paste
- 1 tbsp soy sauce
- 5 dumplings, frozen
- 1 portion noodles of choice (e.g., udon, glass noodles, etc.)
- 120g kimchi (Doctor Kimchi - Weekend Kimchi)
- 1 tbsp sesame oil
- 1 tsp gochujang (Korean chili paste) (optional)
- Pinch of Salt
- Sesame seeds
- Cooking oil
Instructions
- On low-medium heat, heat up oil in a pot and cook garlic, green onion and kimchi for 3 minutes.
- Add vegetable broth, miso paste, gochujang and soy sauce. Add vegetables of choice, frozen dumplings and uncooked noodles. Bring to a boil and cook until the noodles are chewy and dumplings are thoroughly cooked (about 6 minutes).
- Add sesame oil and salt to taste. Garnish with green onion and sesame seeds before serving immediately.
Recipe adapted from https://thefoodietakesflight.com/kimchi-ramen/#recipe