All it took was making this one time, and it immediately became a family favorite. Use your choice of ground pork, turkey, or even chicken, and I’m sure this easy-to-make Kimchi and Asian Noodle soup recipe will become part of your meal rotation.
- 2 Tbsp vegetable oil (coconut or olive oil)
- 1 lb ground pork meat (or turkey)
- 6 garlic cloves, minced
- 2 tsp rice wine vinegar
- 2 tsp ginger, peeled and grated
- 5 cups chicken bone broth
- 2 Tbsp red chili paste (optional, to taste)
- 3 Tbsp soy sauce
- 2 cups cabbage kimchi, chopped
- 4 baby bok choy, quartered
- 8 oz. rice noodles (or, 12 oz. fresh Chinese egg noodles)
- 2 scallions, thinly sliced (for garnish)
Warm oil in your cookware, add the ground meat and break it up into small pieces while cooking until it is slightly browned.
Add the ginger, the garlic and the rice wine vinegar. Stir for a couple of minutes.
Pour in the broth, the soy sauce, and the chili paste, if desired. Stir and add the bok choy. Simmer on low heat for about 10 minutes, until the bok choy is tender.
Carefully add the noodles and cook according to the instructions on the package. Stir gently, scraping the bottom of the pot to ensure the noodles do not stick.
Add the kimchi to the soup. Taste and season as needed with salt, pepper or soy sauce.
Remove the pot from the heat, garnish with green scallions and serve immediately.
Source: Emile Henry, Sublime Cookware Recipe/Care & Use booklet
