Kimchi Soup With Malony Glass Noodles Recipe

Cooking Directions

• STEP 1.In a large pot, heat some oil and sauté garlic and ginger until fragrant.
• STEP 2.Add kimchi and stir-fry for a few minutes until it becomes slightly softened.
• STEP 3.Pour in vegetable broth and bring to a boil. Reduce heat and simmer for about 10 minutes.
• STEP 4.Add soy sauce, gochujang (Korean chili paste), and sugar. Stir well to combine.
• STEP 5.Add the malony glass noodles and cook for another 5 minutes or until the noodles are tender.
• STEP 6.Serve the kimchi soup hot, garnished with green onions and sesame seeds.
• STEP 7.Enjoy the soup as a main course or serve it as a side dish with steamed rice.

Cooking Tips

• If you prefer a milder soup, you can reduce the amount of gochujang.
• Feel free to add other vegetables like mushrooms or tofu to the soup for extra flavor and texture.
• To make the soup more filling, you can add cooked chicken, beef, or seafood.
• Leftover soup can be stored in an airtight container in the refrigerator for up to 3 days.

Storage and Serving

• Serve the kimchi soup hot, garnished with green onions and sesame seeds.
• Enjoy the soup as a main course or serve it as a side dish with steamed rice.
• Leftover soup can be stored in an airtight container in the refrigerator for up to 3 days.