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