Kimchi and Dumpling Noodle Soup

Kimchi and Dumpling Noodle Soup: A Fusion of Comfort

Craving a warm and satisfying meal with a spicy kick? Look no further than Kimchi and Dumpling Noodle Soup! This easy recipe combines the tangy goodness of kimchi with the comforting warmth of dumplings and noodles in a flavorful broth. It’s perfect for a quick weeknight dinner or a cozy weekend lunch.

Ingredients:

• For the broth:
  • 1 tablespoon sesame oil
  • 3/4 cup kimchi, chopped (adjust for spice preference)
  • 3 ½ cups vegetable broth
  • 1 teaspoon minced garlic
  • 3 dried shiitake mushrooms, rehydrated and sliced (or fresh mushrooms)
  • 3 tablespoons soy sauce
  • 1 tablespoon miso paste
  • 1 teaspoon gochujang (Korean chili paste) (adjust for spice preference)
• For the noodles:
  • 1 package instant ramen noodles (or other noodles of your choice)
  • Handful of enoki mushrooms, or other mushrooms (optional)
  • 1 cup baby bok choy, or other greens (optional)
  • 5 frozen dumplings (or more to taste)
• For garnish (optional):
  • Chopped scallions
  • Toasted sesame seeds
  • Sriracha (for extra heat)

Cooking Guide:

1. Prepare the broth: Heat sesame oil in a large pot over medium heat. Add the chopped kimchi and cook for 2-3 minutes, until softened.
2. Build the flavor: Pour in the vegetable broth, garlic, rehydrated shiitake mushrooms (or fresh mushrooms), soy sauce, miso paste, and gochujang. Bring to a simmer and stir to combine. Taste and adjust seasonings as needed.
3. Cook the noodles: If using instant ramen, follow package instructions for cooking the noodles separately. For other noodles, cook them directly in the broth according to package instructions.
4. Assemble the soup: While the noodles are cooking, add the enoki mushrooms and baby bok choy (or other greens) to the simmering broth. Once softened, add the frozen dumplings. Cook for 3-4 minutes, or until dumplings are heated through.
5. Serve: Divide the noodles and broth between bowls. Top with cooked dumplings and your desired garnishes like chopped scallions, toasted sesame seeds, or sriracha for an extra kick.

Tips:

• Customize it! Feel free to use different types of noodles, dumplings, and vegetables in this recipe.
• Leftovers? Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop.
• Make it vegetarian! Skip the gochujang and use a vegan kimchi and dumplings for a plant-based version.
• Spice it up! Want a stronger kick? Add more gochujang or a drizzle of sriracha to your individual serving.