Best Just Add Water Kimchi Beef Noodle Soup Recipes

Kimchi Noodle Soup With Wilted Greens image

Provided by Colu Henry

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.

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).