Somen Noodles in Soup with Pork and Kimchi

I wanted to make a soup that would be filling enough to be a side dish.Adjust the seasonings to your taste.You can also use pre-grated garlic or ginger from a tube.The toppings are also to taste.It's also delicious with some rice! Recipe by Kumahachi

I was thinking of recipes that uses somen noodles for the upcoming summer heat. But the warm noodles could also be served in the winter.Stir frying the wakame with sesame oil enriches the taste and fragrance. Recipe by nin

This is personally how I make it; it's delicious. As expected, this is how it should be done! You can make it with only 3 steps, and then add any ingredients you'd like for an extra-delicious soup. The amount of salt is on the moderate side as well. Regulate the spiciness with gochujang (Korean red chili paste).I believe that the 3 steps to making a delicious Kimchi Hot Pot are as follows:1) Cook the kimchi in sesame oil until fragrant first.2) Add clams etc. (for shellfish soup stock) and pork etc. (for meat soup stock) to make a mixed soup stock.3) The grated garlic gives the flavor a finishing touch. For 26 cm pot. Recipe by Shinyori-na

I made this dish with leftovers when I was down with a hangover. A light and simple dish that'll calm the stomach.There's more broth than the noodles, but its because it's easy to digest liquids than solids when you're recovering from a hangover. Recipe by Setsubunhijiki

I really wanted to eat somen noodles in soup.It's more healthy and chewy if you fry the bacon until crisp.Cook the somen noodles to al dente, and it will be just right when serving.Bacon adds umami to the broth. You could also season with salt, pepper, yuzu pepper paste and shichimi spice. Recipe by Tamashin mama

I love somen noodles, so I'm always experimenting with new ways to enjoy their flavor.The somen noodles have salt in them so you only need a sprinkle of additional salt to season this. Warm the bowl in advance in order to serve the noodles piping hot. For 1 serving. Recipe by Inofuhe75

MY VERSIONA QUICK BRUNCHEASY AND LIGHT NOODLE SOUPLOVING IT

It is relatively easy.You may add any vegetables you want and the ingredients stated are optional.Only kimchi is essential :)

MY VERSIONLIGHT NOODLE SOUPLOVING IT

Udon noodles with egg is delicious, so I tried making a similar dish with somen noodles instead.Make you noodles even more delicious by adding mushrooms (like shiitake mushroom), kabocha, green vegetables (like spinach, leek, wakame seaweed, chicken breast, etc. Recipe by Pukuttopukumaru

I made this because I had only a bite of kimchi left!Use piping hot water.This is a light soup that cleanses the palate. If you prefer a stronger flavor, add more kimchi.I typically place the mixture in bowls when setting the table, then pour in the hot water when we are ready to eat. Recipe by Team yokin

A few years ago, Marukome Miso brand had a recipe on their package for "Korean-style kimchi soup"It was really tasty, and became our family's staple dish. I changed it little by little to suit our family's taste.It's spicy, so adjust the amount of the gochujang or kimchi. For people who want to make it more spicy, add Korean chili peppers. It's delicious. Recipe by Konfuri-

This is the kimchi soup I always make.Use whatever vegetables you like.Cook the Chinese garlic chives as long as you like!Add an egg if you like. Recipe by Paripariichigo

I recently become a fan of a korean drama and I noticed that they have this dish in every meals. So I thought that it must be really good if they can eat it daily. I'm not wrong! Kimchi soup are really delicious! I used to have my korean food fix at korean restaurant around town and its not cheap. So I google how to make a simple kimchi Soup. And voila! Here it is. I replaced the korean hot pepper sauce with Baba's chilli Powder instead. Taste just fineeee!

This is an infusion dish between Chinese cuisine and Korean cuisine. I seasoned the meatball with Chinese spices and made the soup base with Korean classic ingredients. Surprisingly, it turns out to be an hit every time when I bring it to a potluck.

I got bored of mentsuyu and came up with this as a way to get myself to eat more vegetables.Since the broth is concentrated, just add 1 or 2 ice cubes rather than chilling it.The combination of tomato mentsuyu with noodles may not be for everyone.You can substitute lime, grapefruit juice, or apple vinegar for the lemon juice. Or even with balsamic vinegar. Recipe by food town

This is a receipe I recreate from the classical Korean kimchi hand-tored noodle soup. Simply adding Kamut wheat to make it a whole food awesome soup for chilli winter.

It's made with the broth from boiling chicken or chicken skin. It tastes better to use kimchi that's become a bit sour.Please bring the soup to a boil, turn down the heat, then swirl in the beaten egg. If you stir it too much or if the temperature is too low, the soup will become cloudy, so please be careful! Recipe by Heartful Kitchen Rei

The smoothness of the silken tofu and the spicy broth balance each other perfectly!! Why not try this delicious soup that's sure to whet your appetite?1. Take the clams out as soon as they open or they will become tough.2. Don't mix too much or the tofu will fall apart.3. The best kimchi to use for this recipe is the kind that has started to turn a bit sour. Recipe by Gutsugutsudesu

This is what my father would eat late at night. Normally, I don't add anything heavy to this, but sometimes, I will add something to give it a kick.The doubanjiang is fairly salty, so this recipe doesn't call for much mentsuyu.In our home, we usually can't consume all the soy milk before the expiration date, so we use the small drink packs for this. Recipe by Hantabaru

This dish is great in using up the leftover cabbage in the refrigerator.Stir-fry the ingredients quickly. Add the miso after turning off the heat. It doesn't taste good if you boil the miso. Recipe by lovechi

My son didn't like eating meat coated with katakuriko, so I prepared it without the coating and it was well received.Usually if you cook meat in microwave, you need some katakuriko, but you don't have to use it here. Cook the pork first, take it out to season with soy sauce and then return to the microwave again Without this procedure, the soy sauce flavour would be thinned, and the pork will toughened. Recipe by ayureo

My husband does not like cold somen noodles with water so much, so I created a more filling meal for him.You can make a pancake 27cm in diameter, but if it seems difficult to flip, you can divide the mixture into two to make 2 smaller pancakes.I'm lazy, so I make just 1 pancake. It's easier to flip using a big plate like a lid. Do not turn the heat up to high as the scallion are easy to burn. Recipe by Poron526

I wanted to make a quick, easy, and warming udon noodle dish.Add some red chili peppers or green onions to taste. Adjust the amount of mentsuyu sauce to your liking. For 1 generous serving. Recipe by Kyoku

My family has always eaten somen noodles in this way ever since I was little. My father always made it this way for some reason.Enjoy the combination of chilled noodles and warm broth! I used 2x concentrate mentsuyu sauce. Please adjust the sauce depending on how concentrated the mentsuyu sauce you're using is. Add your favorite condiments! Recipe by Taunbi-

I added some kimchi to the soy milk based Dan Dan noodles, and it made the soup creamy and rich.The soy milk will separate if you boil it for too long. It also reacts to the acid from the kimchi, makes the soup very thick, so I usually add the kimchi at the end. Work fast from Step 4 to the end! Recipe by moritaya

I love stir-fried kimchi pork and cellophane noodles, so I just came up with the idea to combine them.The spiciness will vary according to the kimchi you use, but you can adjust with doubanjiang I add 2 teaspoons to make it really spicy.If the Chinese cabbage kimchi is quite big, cut it into bite-sized pieces Rehydrate the noodles according to the package instructions. It's easy if you cut them with scissors whilst they are still in the sieve. Recipe by rie-tin

I added udon noodles to stir-fried pork and kimchi (which I love) to create a stir-fried udon noodle dish. It's topped with a poached egg, another of my favorites.It's better not to cook green onion for too long. If you can't get frozen udon noodles, just use ready-cooked or dried ones. I like using garlic chives with this dish. It's especially delicious if you mix in a soft-poached egg, so definitely try it out. Recipe by Bananazakuro

★★★Popular Recipe★★★Spicy and rich in flavor!A deliciously addictive stir-fried udon!Try topping it with a fried egg.Origin of this recipeI thought pork kimchi would taste great with udon, so I gave it a try.