Warm Kimchi Noodle Soup recipe - ingredients, nutrition and when to eat it
This noodle soup is made by mixing well-fermented kimchi and its tangy brine into warm broth, then serving it with thin wheat noodles.
This noodle soup is made by mixing well-fermented kimchi and its tangy brine into warm broth, then serving it with thin wheat noodles. Soft noodles, crunchy kimchi, and a gentle kick make it a comforting lunch or dinner on a chilly day.
Noodles · 20 minutes to cook
Nutrition (per 814.8g serving): 317.6 kcal · protein 12.8g · carbohydrate 55g · fat 4.8g · sodium 914mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Start with a little kimchi brine, taste the broth, then add more to your liking.
Tips: Rinse the noodles thoroughly in cold water after boiling so they’re less sticky.
Tips: If the kimchi is very sour, add just a little sugar to round out the flavor.
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Ingredients (1 serving)
- Cooked somyeon (thin wheat noodles) — 180 g
- Aged kimchi — 0.5 cup
- Aged kimchi brine — 2 Tbsp
- Dried anchovies — 5 pc
- Kombu — 1 sheet
- Green onion — 0.2 stalk
- Garlic — 0.5 clove
- Sesame oil — 0.5 tsp
- Sesame seeds — 0.5 tsp
- Water — 500 ml