Kimchi Noodle Soup

I promise I'll get to the Brazilian recipes soon, but for now it's last night's dinner.

I'd had some kimchi fermenting in the fridge for, oh, 5+ months, and decides it was time to clear up space and use it up. Since kimchi is pretty potent stuff I needed a recipe that would survive adding 3-4 cups of kimchi, which isn't exactly something you can top a delicate salad with. A restaurant near us has kimchi soup on the menu, and I decided to try a variation on the idea.

Warning: there is nothing at all, in any way authentic about this soup, it came straight from my palate-brain connection.

Kimchi Noodle Soup, serves 2-4 depending on hunger levels.

For the soup:
  • 1 spring onion, thinly sliced
  • 1 Tbsp sesame oil
  • 3-4 cups kimchi
  • 4 cups broth
  • Udon noodles for 2
  • 2 eggs beaten with some water
  • Black pepper to taste
  1. In large stock pot heat sesame oil, then saute onion until fragrant, but still green
  2. Add kimchi and broth to pot ( I had chicken on hand, but imagine fish, mushroom or a mild vegetable broth would all be good, and easily adjustable to any dietary restrictions), season with black pepper and turn off heat
  3. Let the flavors marinate at room temperature while you make your own noodles, or for 1/2 hour or so to mellow out the kimchi
  4. Turn stove-top to high heat and bring soup to a rapid boil
  5. Add noodles and reduce heat slightly
  6. When noodles are almost done add egg mixture to soup and cook one minute
  7. Let soup cool ever so slightly
  8. Serve steaming, garnished with red pepper flakes and Brag's amino acids or a drop of soy sauce.
Unfortunately, we ate all this up before I took a picture, but it was good.

If you're feeling ambitious, or like planning ahead for several months, here are the complete steps.

For kimchi:

You could use store-bought kimchi, but the stuff made at home has more personality. I know there are many many variations on kimchi, since I'm allergic to shrimps I leave them out, and make it as follows.

In large, seal-able glass or ceramic bowl combine:
  • white vinegar
  • rice wine vinegar
  • lots of chopped garlic
  • 1 Tbsp + red pepper flakes
  • fish sauce
  • thinly sliced Napa / green cabbage, as for a slaw
  • mung bean sprouts
You'll want to taste the sauce as you go, making sure it's not too vinegary, is very spicy, and has plenty of fish sauce. You don't need to cover the cabbage and sprouts completely as they'll wilt over time, and a thorough tossing once in a while ensures even flavoring/ fermentation. I keep the bowl in the back of the fridge, using bits of the kimchi over time, and adding leftover sprouts and bits of cabbage from other recipes. I'm not sure of the real use-by timeline on this as I'm partial to pickled and fermented food anyways, but I think it lasts a long time.

For noodles:

I also attempted to make my own noodles for this soup, what I made turned out pretty good for a first try, but you might just want to stick with store-bought udon or rice noodles.
  • 1 cup tapioca flour
  • .5 cup AP wheat flour
  • water egg mixture as needed
  1. in large bowl combine tapioca and wheat flours, making a well in the middle
  2. start moistening the flours with water, no more that a 1/4 cup to begin with; be warned that tapioca flour is just like cornstarch- it melts when you're not touching it and crumbles when you apply any force
  3. once you have a slightly sticky but coherent dough ball, knead the hell out of it
  4. let dough rest a while
  5. using AP flour as needed to keep dough from sticking, roll sections of dough out to as close to 1/8 an inch think as you can get- in full disclosure I always fail at that part, and am lucking for a chunky 1/5 inch thick noodle.
  6. let noodles rest/dry for at least an hour before using.
  7. If unlike me you're not pulling a recipe out of your back-side, I suggest using that instead.

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