Kimchi Noodle Soup recipe - ingredients, nutrition and when to eat it
This noodle dish is made by pouring well-fermented kimchi and refreshing dongchimi broth over cooked noodles.
This noodle dish is made by pouring well-fermented kimchi and refreshing dongchimi broth over cooked noodles. Its tangy, crisp flavor is perfect for lunch on a hot day or for a light dinner.
Noodles · 10 minutes to cook
Nutrition (per 613.5g serving): 337.9 kcal · protein 12.9g · carbohydrate 59.2g · fat 4.4g · sodium 1594.3mg
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: Rinse the noodles thoroughly in cold water after boiling so the broth stays clearer and the noodles remain springy.
Tips: Adjust the amount of vinegar and sugar little by little depending on how fermented the kimchi is.
Tips: Chilling the broth and bowls in advance helps the ice melt more slowly and keeps the flavor from changing.
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Ingredients (1 serving)
- Boiled milmyeon or somyeon noodles — 180 g
- Napa cabbage kimchi — 60 g
- Dongchimi broth — 250 ml
- Cucumber — 0.5 pc
- Egg — 0.5 pc
- Vinegar — 1 tsp
- Sugar — 0.5 tsp
- Ice — 4 pc
- Toasted sesame seeds — 0.5 tsp