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    You are in: Home / Recipes / Grandma's Rainy Day Kimchi Noodle Soup Recipe
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    Grandma's Rainy Day Kimchi Noodle Soup

    Grandma's Rainy Day Kimchi Noodle Soup. Photo by yobodish

    1/2 Photos of Grandma's Rainy Day Kimchi Noodle Soup

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    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    30 mins

    15 mins

    yobodish's Note:

    This is a variation of another dish my grandmother made when she stayed with us. Don’t let the number of ingredients freak you out. They’re mostly seasoning and spices and not a lot of chopping, mincing, or dicing. Bok choy and shitake mushrooms are two of my favorite vegetables and I added these two items to the recipe. I also switched out the anchovies broth for water and added dashida, which is a soup stock that comes in anchovy, clam or beef flavors. I use beef dashida.

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    Ingredients:

    Serves: 4

    Yield:

    bowls

    Units: US | Metric

    • 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.)

    Directions:

    1. 1
      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.
    2. 2
      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.
    3. 3
      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.
    4. 4
      Putting It All Together.
    5. 5
      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).

    Ratings & Reviews:

    • on January 26, 2010

      55

      When I saw this picture just knew I had to try this recipe. Followed the recipe exactly except no mushrooms as I forgot to buy them, wish I had as I know it'd be even better. We did use flat rice noodles instead of egg and really liked that. We even used the sriracha sauce and it was wonderful, but you are right it's VERY hot. DH has been asking for something like this for a long time and now I've done it. This was perfect for a cold, chilly day and reheated perfect for the next day too.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on April 24, 2014

      55

      we used chicken breasts.....my homemade spicy kimchee .....no tofu....no mushrooms in the house.and a different noodle. AWESOME!!!!!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on January 28, 2013

      Changes I've developed: switch out pork for firm tofu--pork is a "red" meat and basically unhealthy except in very limited quantities--could use chicken or turkey. added 1.5 tbsp. sririacha sauce. This was to suit my palate. Otherwise, very good soup as is too!!!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (4)

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    Nutritional Facts for Grandma's Rainy Day Kimchi Noodle Soup

    Serving Size: 1 (683 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 759.9
     
    Calories from Fat 198
    26%
    Total Fat 22.0 g
    33%
    Saturated Fat 4.1 g
    20%
    Cholesterol 132.6 mg
    44%
    Sodium 856.0 mg
    35%
    Total Carbohydrate 107.7 g
    35%
    Dietary Fiber 8.3 g
    33%
    Sugars 4.0 g
    16%
    Protein 37.1 g
    74%

    The following items or measurements are not included:

    rice wine vinegar

    dashida

    cabbage kimchi

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