CHING'S CLASSIC BEEF NOODLE SOUP
Steps:
- Heat the oil in a large saucepan over medium heat. Add the shallots and onions and cook until softened, 3 to 4 minutes, and then stir in the ginger, garlic and chiles and cook, stirring, for about 1 minute. Add the beef and stir-fry until it begins to brown, and then pour in the vegetable stock and bring to a boil. Reduce the heat to a simmer, cover and cook until the meat is very tender, 1 hour 15 minutes to 1 hour 30 minutes.
- Meanwhile, bring a large pot of water to a boil and cook the udon according to package instructions. Drain and rinse under cold water. Set aside.
- Add the carrots to the simmering soup, cover, and cook until crisp-tender, 6 to 8 minutes. Whisk together the sugar, bean sauce and soy sauce in a small bowl until the sugar is dissolved and stir it into the soup. While stirring, pour the cornstarch slurry into the soup and cook until thickened, about 1 minute.
- Just before serving, divide the noodles between 2 bowls. Stir the Romaine into the broth and ladle the hot soup over each bowl. Garnish with chopped scallions and cilantro and serve immediately.
KIMCHI NOODLE SOUP WITH WILTED GREENS
Jjigae, a classic Korean kimchi stew, is the inspiration for this spicy, comforting soup. Unlike many soups, this one doesn't require a lengthy simmer on the stovetop to develop complex flavor, as its ingredients bring complexity: Soy sauce adds umami and kimchi provides pleasant funkiness. Should you want to add shrimp, toss them in with the greens in Step 4, as they only take a minute or so to cook through. While jjigae is traditionally served with white rice, here it is served with delightfully chewy Japanese udon noodles. Although garnishes are always optional, the suggested toppings really take it there, and you should.
Provided by Colu Henry
Categories dinner, weekday, soups and stews, main course
Time 30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Bring a large pot of water to a boil and cook udon according to package instructions. Drain and distribute evenly among serving bowls.
- In a large Dutch oven or pot, heat the oil over medium heat. Add the scallions, ginger and garlic, and cook until they begin to soften and the garlic is fragrant, 2 to 3 minutes. Season well with salt.
- Stir in the kimchi and kimchi juice and cook for 1 minute.
- Add the stock and the soy sauce sauce and stir together to combine. Bring to a simmer and stir in your greens. Allow everything to simmer until the greens are tender and the flavors have come together, 5 to 10 minutes. Taste and adjust with salt if needed.
- Ladle the soup over the udon and garnish with scallions and other toppings to taste.
KOREAN KIMCHI JIGEH STEW
A favorite in the dorms, this easy to prepare soup is the spicy college counterpart to the bowl of instant noodles. It is delicious served with cooked rice.
Provided by MISOHAM
Categories Soups, Stews and Chili Recipes Stews
Time 25m
Yield 4
Number Of Ingredients 6
Steps:
- In a large pot, stir together the water, kim chee, reserved kim chee brine, Spam, chili powder, salt and pepper. Cover the pot and bring to a boil over medium high heat. Simmer, for 20 minutes or until the kim chee cabbage is translucent and soft.
Nutrition Facts : Calories 303.1 calories, Carbohydrate 10.6 g, Cholesterol 58.8 mg, Fat 24.1 g, Fiber 3.5 g, Protein 13.7 g, SaturatedFat 8.5 g, Sodium 2006.2 mg, Sugar 1.9 g
GRANDMA'S RAINY DAY KIMCHI NOODLE SOUP
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 shitake 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.
Provided by yobodish
Categories Vegetable
Time 45m
Yield 4 bowls, 4 serving(s)
Number Of Ingredients 17
Steps:
- 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).
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