Kimchi Ramen Noodle Soup
This recipe gets filled under “not for everyone” but if you are looking for a healthy, easy, different soup that will hit all the right notes, give this Kimchi Ramen Noodle Soup from Soup Addict a try.
I think that we all know what kimchi is by now but to be certain that an unfamiliar ingredient is not your stumbling block, kimchi is fermented cabbage (at least in its original and most frequently found form, it’s cabbage as opposed to radish or some other vegetable). It is a Korean staple (found on the table of every Korean home at every meal–yes, breakfast, too!). And, while it may be an acquired taste (a little spicy, sour, pungent) using it in this soup format significantly tempers the flavor. You’ll find kimchi in a jar in the refrigerated section of most supermarkets and definitely at Whole Foods type stores or even farmer’s markets. If you jump on the kimchi bandwagon, you’ll have to give these kimchi quesadillas a try because they are awesome! Just ask my sister who became addicted after my original post.
Back to the Kimchi Ramen Noodle Soup. There’s flexibility in the vegetables you use here. I originally subbed in Napa cabbage and bok choy along with the mushrooms, because that’s what I had in my crisper drawer. I might have gone a bit heavy with the cabbages but still delicious. I used ramen noodles from the little square orange packets of ramen soup mix that my kids so love (I know, I know, sodium through the roof). In this case, just be sure to throw away that little flavor packet–we are better than that 😉
I think that’s all in the way of an intro, so give this soup a whirl. After all, we do have six more weeks of winter coming our way. Enjoy!
Kimchi Ramen Noodle Soup
- 1 Tbls coconut oil
- 1 Tbls finely minced ginger (or ginger paste)
- 1 tsp Thai red curry paste
- 1 small leek, sliced and cut into half moons (white and light green parts only)
- 2 c dark green leafy veggies, such as chard or spinach, stems removed, roughly chopped
- 1 c mushrooms, sliced
- 4 c vegetable broth
- 1 Tbls soy sauce
- 3 oz ramen noodles (if using instant, 1 packet and discard flavor packet)
- 2 Tbls miso
- 1 c chopped kimchee
- 1 Tbls kimchi juice
- 1 tsp toasted sesame oil
- pinch of sugar (optional)
- Heat the oil in a large pot over medium until shimmering.
- Add the ginger and curry paste and stir until fragrant (just 30 seconds so).
- Add the leeks, greens, and mushrooms, and saute until the greens have wilted slightly.
- Pour in the broth and soy sauce and raise heat to medium-high.
- Bring the soup to an active simmer and add the ramen noodles (if using dried, break apart the brick -- the noodles will cooperate more readily with a soup spoon if shorter).
- When the noodles are tender (use package directions as a guide, although they might take a bit longer to cook because the soup will not be boiling), reduce heat to low.
- Place the miso in a small bowl, and add two to three tablespoons of the soup liquid. Stir until the miso dissolves into the liquid, then pour into the soup.
- Add the kimchee, juice, and sesame oil, and stir well.
- Add a small pinch of sugar (optional, but I liked the addition).
- Taste for salt and enjoy.
- The original recipe called for 3 cups of broth and served 4. I increased the broth to 4 cups (to avoid having the noodles absorb all of the liquid) and it served 2, the way Gary and I devour dinner.