Is kimchi noodle soup good for you?

Yes, this fermented cabbage-based dish is reputed to be one of the healthiest dishes in the world.

Can I freeze kimchi soup?

Kimchi Jjigae will hold well in the fridge for three to four days. You can also freeze it but do so without the tofu as its texture will change when frozen .

How do you make kimchi stew less spicy?

How to Make Kimchi Soup Less Spicy. If you love the flavors of Korean food but can't handle the heat, you can easily adjust the level of spice to your taste. Simply reduce the amount of gochujang or gochugaru . You can also opt for mild kimchi, rather than spicy.

Is it OK to eat kimchi everyday?

Cabbage and radish kimchi, a popular fermented vegetable dish, in particular were effective in reducing the risk of obesity and abdominal obesity in both men and women.

Can you eat too much kimchi?

First, the popular side dish contains a lot of salt, which is never great for health. Secondly, beyond the one-to-three servings per day that did show a benefit, eating more kimchi was linked with obesity overall , the study found.

Does kimchi soup go bad?

Kimchi will continue to naturally ferment even when properly stored, but the flavor can grow dull or even sour. But not all "old" kimchi is bad!

What do you eat with kimchi soup?

You can serve Kimchi Jjigae with a bowl of hot steamed rice, some meat or fish, and refreshing vegetable sides .

Why is my kimchi soup sour?

Fresh Kimchi starts off salty and gets more sour as it naturally ferments over time . So, the longer you keep your Kimchi, the more it ferments and the more sour it gets. Natural fermentation is what gives Kimchi its sour flavour as it ages.

What is the difference between kimchi soup and kimchi stew?

Kimchi stew is thicker than kimchi soup . Kimchi soup is less salty than kimchi stew. Also, soup is always served in individual bowls, with rice. Traditionally in Korean cuisine stews were served in a big pot on the table, and the family would eat communally from the pot.

How long does kimchi soup last in fridge?

Storage – You can store Kimchi Jjigae in the fridge for at least a week. At room temperature it should last 1 day or more depending on the content and temperature. It will definitely last 2+ days at room temp, if you flash boil it once a day. You can also FREEZE it and it keeps well.

Can you keep kimchi soup overnight?

How long can you keep kimchi stew in the fridge? As a general rule, any leftovers shouldn't be kept more than a few days without being fully reheated at least once. In this respect, kimchi “stew” is no different.

What is the healthiest noodle for soup?

Rice noodles are often considered one of the healthiest options available. They are naturally gluten-free, low in fat, and easy to digest. P'Nut Asian Kitchen incorporates rice noodles into many of their dishes, including the popular Pad Thai and Wonton Noodle Soup.

Does kimchi soup still have probiotics?

In Korean cooking, kimchi is eaten as a side dish or used as an ingredient in everything from rice and noodle dishes to dumplings and stews. It can also be added to Western dishes like sandwiches, vegetable dishes, and pasta. Along with fiber, vitamins, and minerals, kimchi contains natural probiotic bacteria .

Is kimchi soup high in calories?

Nutrition Facts per Serving: Calories: 596 . Protein: 37 grams. Carbohydrate: 49.5 grams. Saturated Fat: 3.6 grams.

How many calories are in kimchi noodle soup?

There are 520 calories in 1 package (120 g) of Nong Shim Kimchi Ramyun Noodle Soup.

Grandma's Rainy Day Kimchi Noodle Soup Recipe

Submitted by yobodish

"This is a variation of another dish my grandmother made when she stayed with us. Don’t let the number of ingredients freak you out. They’re mostly seasoning and spices and not a lot of chopping, mincing, or dicing. Bok choy and sh*take mushrooms are two of my favorite vegetables and I added these two items to the recipe. I also switched out the anchovies broth for water and added dashida, which is a soup stock that comes in anchovy, clam or beef flavors. I use beef dashida."

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photo by A Marsteller

Ready In:: 45mins
Ingredients:: 17
Yields:: 4 bowls
Serves:: 4

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ingredients

16 ounces of fresh Chinese egg noodles (Lo mein noodles)
3 tablespoons vegetable oil
6 garlic cloves, minced
8 ounces pork tenderloin, thinly sliced
2 teaspoons rice wine vinegar
6 -8 cups water
3 tablespoons soy sauce
2 tablespoons dashida, powder (Beef flavored soup stock)
2 teaspoons ginger, grated
2 cups cabbage kimchi, chopped in big pieces
4 ounces shiitake mushrooms, thinly sliced
7 ounces firm tofu, cut into 1-inch squares
4 baby bok choy, quartered
2 scallions, thinly sliced
2 teaspoons dark sesame oil
salt and pepper (Add a little salt and pepper at a time and taste as you go. The kimchi and soy sauce may be enough s)
sriracha sauce (Optional but highly recommended.)

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directions

In a large pot add vegetable oil and garlic and sauté until soft. Add pork and cook until it is slightly browned. Season with salt, pepper and rice wine vinegar and stir for 2 minutes. Add kimchi and sauté for 3 minutes.
Add the water, soy sauce, dashida, and ginger. Stir and simmer on low heat for about 15 minutes. Add the mushrooms and tofu and turn up the heat to medium. Cook for 3 minutes.
Carefully add the egg noodles, bok choy and just enough water to cover all of the ingredients. Stir gently and scrape the bottom of the pot to make sure the noodles are not sticking. Season with salt and pepper. Simmer for 3 minutes.
Putting It All Together.
Equally divide the soup in four large bowls. Drizzle the sesame seed oil and top with scallions. For that extra kick and flavor, add sriracha sauce (For those who can handle the heat).

Questions & Replies

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Reviews

When I saw this picture just knew I had to try this recipe. Followed the recipe exactly except no mushrooms as I forgot to buy them, wish I had as I know it'd be even better. We did use flat rice noodles instead of egg and really liked that. We even used the sriracha sauce and it was wonderful, but you are right it's VERY hot. DH has been asking for something like this for a long time and now I've done it. This was perfect for a cold, chilly day and reheated perfect for the next day too.

Bonnie G #2
we used chicken breasts.....my homemade spicy kimchee .....no tofu....no mushrooms in the house.and a different noodle. AWESOME!!!!!

karen in tbay
Changes I've developed: switch out pork for firm tofu--pork is a "red" meat and basically unhealthy except in very limited quantities--could use chicken or turkey. added 1.5 tbsp. sririacha sauce. This was to suit my palate. Otherwise, very good soup as is too!!!

bicycler

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I've made this several times now, and LOVE it!! I omit the tofu and use shrimp instead of pork, otherwise, I pretty much follow the recipe exactly. This is perfect for chilly days and/or when you've got a cold. Thanks for the great recipe!!

mplsgirl

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Tweaks

Changes I've developed: switch out pork for firm tofu--pork is a "red" meat and basically unhealthy except in very limited quantities--could use chicken or turkey. added 1.5 tbsp. sririacha sauce. This was to suit my palate. Otherwise, very good soup as is too!!!

bicycler
I've made this several times now, and LOVE it!! I omit the tofu and use shrimp instead of pork, otherwise, I pretty much follow the recipe exactly. This is perfect for chilly days and/or when you've got a cold. Thanks for the great recipe!!

mplsgirl

RECIPE SUBMITTED BY

yobodish

United States

1 Follower
3 Recipes

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Grandma's Rainy Day Kimchi Noodle Soup Recipe - Food.com (2024)

ingredients

directions

Questions & Replies

Reviews

Tweaks

RECIPE SUBMITTED BY

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