Best Just Add Water Kimchi Beef Noodle Soup Recipes

Just-Add-Water Kimchi Beef Noodle Soup image

Provided by Food Network Kitchen

Categories main-dish

Time 10m

Yield 1 serving

Number Of Ingredients 10

2 thin slices deli roast beef, cut into bite-size pieces
2 teaspoons soy sauce
1 teaspoon toasted sesame oil
1/4 teaspoon sugar
1/3 cup kimchi plus 1 teaspoon juice
Heaping 1/2 teaspoon beef base (see Cook's Note)
Half a package fresh udon (about 3 1/2 ounces, or 100 grams), loosened to separate into individual noodles
1/4 cup fresh bean sprouts
1 scallion, greens only, thinly sliced
1/4 teaspoon toasted sesame seeds

Steps:

Put the beef, soy sauce, sesame oil and sugar in the bottom of a lidded 16-ounce heat-safe container, and mix. Add in layers, in this order from the bottom up, kimchi and juice, beef base, noodles, bean sprouts, scallions and sesame seeds. Secure the lid, and refrigerate until using, up to overnight.
When ready to eat, add boiling water to cover (about 1 cup). Stir gently to loosen the layers, cover and let sit until heated through, 3 to 4 minutes. Before eating, stir again to combine the ingredients.

Grandma's Rainy Day Kimchi Noodle Soup image

Provided by yobodish

Categories Vegetable

Time 45m

Yield 4 bowls, 4 serving(s)

Number Of Ingredients 17

16 ounces of fresh Chinese egg noodles (Lo mein noodles)
3 tablespoons vegetable oil
6 garlic cloves, minced
8 ounces pork tenderloin, thinly sliced
2 teaspoons rice wine vinegar
6 -8 cups water
3 tablespoons soy sauce
2 tablespoons dashida, powder (Beef flavored soup stock)
2 teaspoons ginger, grated
2 cups cabbage kimchi, chopped in big pieces
4 ounces shiitake mushrooms, thinly sliced
7 ounces firm tofu, cut into 1-inch squares
4 baby bok choy, quartered
2 scallions, thinly sliced
2 teaspoons dark sesame oil
salt and pepper (Add a little salt and pepper at a time and taste as you go. The kimchi and soy sauce may be enough s)
sriracha sauce (Optional but highly recommended.)

Steps:

In a large pot add vegetable oil and garlic and sauté until soft. Add pork and cook until it is slightly browned. Season with salt, pepper and rice wine vinegar and stir for 2 minutes. Add kimchi and sauté for 3 minutes.
Add the water, soy sauce, dashida, and ginger. Stir and simmer on low heat for about 15 minutes. Add the mushrooms and tofu and turn up the heat to medium. Cook for 3 minutes.
Carefully add the egg noodles, bok choy and just enough water to cover all of the ingredients. Stir gently and scrape the bottom of the pot to make sure the noodles are not sticking. Season with salt and pepper. Simmer for 3 minutes.
Putting It All Together.
Equally divide the soup in four large bowls. Drizzle the sesame seed oil and top with scallions. For that extra kick and flavor, add sriracha sauce (For those who can handle the heat).