Kim Chi Noodle Soup
Prep: 15 minutes Cook: 12 minutes
We enjoyed a bowl of this soup at a local restaurant and the next day I was in the kitchen trying out my own adaptation. We like this one much better than the restaurant version. It can be quite spicy, so cut down on the amount of hot sauce for a bit less heat.
- 8.8 ounce package thin rice noodles or bean thread noodles
- 8 cups vegetable broth
- 15 ounce jar fresh Kim Chi
- 1 bunch green onions, cut in 1 inch pieces
- 1 cup oyster mushrooms, sliced
- 1 cup snow peas, cut
- 1 cup cubed firm tofu (optional)
- 1 tbsp soy sauce (optional)
- 1-2 tsp Sambal Oelek (chili paste)
- fresh chopped cilantro for garnish (optional)
Bring a large pot of water to a boil. Add the rice or bean thread noodles, turn off heat and let rest for 8-10 minutes until noodles are soft, but still firm. Drain, rinse with cold water and set aside.
Meanwhile, place the vegetable broth in another large pot. Add the remaining ingredients (except cilantro) and bring to a boil. Reduce heat and simmer for about 10 minutes. Add the softened noodles, heat for about 2 minutes, garnish with chopped cilantro and serve.
Hints: Kim Chi is a Korean pickled napa cabbage that is usually sold in the refrigerated section of markets. Instead of the Sambal Oelek chili paste, try some Tongarashi, a Japanese red pepper condiment. This reheats well so it's great for lunch the next day.