Tuesday, December 19, 2017

Quick and Easy Kimchi Noodle Soup

ABBEY: Wilma’s colleague told her that she should try to eat kimchi instant noodle soup. She was told it was delicious. We bought it and then cooked. It didn’t satisfy her cravings for spicy noodles.
I got leftover over kimchi so I decided to check how to cook kimchi noodle soup. Here it is:

5 shiitake mushrooms (thin slices)
1 cup chopped kimchi (save the juice)
1 cup kimchi juice
chicken stock or cubes
red pepper flakes
sesame oil
sugar
cooked noodles
chopped green onions

Stir fry shiitake mushrooms then add the kimchi.
Put in kimchi juice, chicken stock, red pepper flakes, sugar and sesame oil.
The amount of each ingredients depends on your preference.
We like it spicy, sweet and sour.

Rinse the noodles and put in a bowl.
Pour broth over the noodles, top with green onions and serve.

Quick and Easy Kimchi Noodle Soup

VERDICT
WILL: One of my colleagues suggested that I should try the Kimchi Instant Noodle. On that cue, we bought a set and cooked one pack. Excitement fades when I never really tasted he kimchi. Not a hint of kimchi taste and you can have some sightings of small portion of fermented cabbages. 

Ok enough on that. Haha. 

Abbey, again, surprised me. Another list for him to make. Haha. He served that to me when I was sick and oh my! I'll tell you... KIMCHI SOUP IT IS! Creamy, sour and a kick of real kimchi. I can live eating this for a week! Bet?! Imagine a nutritious kimchi, fresh mushrooms, gyoza and bouncy noodles on your bowl?! Bye diet. Give me another bowl! Haha! 

Thanks Maangchi for teaching billions of people cooking Korean Dishes! My husband and I adores you a lot!