Brown Rice Noodle Bowls With Tofu, Pork, And Kimchi

Name: Brown Rice Noodle Bowls With Tofu, Pork, And Kimchi
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 ounces ground pork or diced fresh pork belly; 4 1/2 cups unsalted chicken stock; 1 1/2 cups water; 1/4 cup shallots, sliced; 2 tablespoons white miso or doenjang (Korean soybean paste); 1 tablespoon gochujang (Korean red chile paste); 1 tablespoon minced garlic; 1 teaspoon fish sauce; 1 pound firm water-packed tofu, cubed; 8 ounces (about 1 cup) kimchi, spicy; 4 ounces thin brown rice noodles (mai fun); 1/2 cup sliced mushrooms; 1/2 cup julienne-cut daikon radish; 6 tablespoons sliced green onions; 2 tablespoons sliced serrano or jalapeno pepper

Servings: persons

4 ounces ground pork or diced fresh pork belly
4 1/2 cups unsalted chicken stock
1 1/2 cups water
1/4 cup shallots, sliced
2 tablespoons white miso or doenjang (Korean soybean paste)
1 tablespoon gochujang (Korean red chile paste)
1 tablespoon minced garlic
1 teaspoon fish sauce
1 pound firm water-packed tofu, cubed
8 ounces (about 1 cup) kimchi, spicy
4 ounces thin brown rice noodles (mai fun)
1/2 cup sliced mushrooms
1/2 cup julienne-cut daikon radish
6 tablespoons sliced green onions
2 tablespoons sliced serrano or jalapeno pepper

1
Heat a medium skillet over medium heat. Add pork; cook 10 minutes or until crisp, stirring to crumble. Remove pork from pan with a slotted spoon; discard drippings.
2
Bring stock, 1 1/2 cups water, and next 5 ingredients (through fish sauce) to a boil in a Dutch oven. Add pork to pan. Reduce heat, and simmer 10 minutes. Add tofu and kimchi; reduce heat to low.
3
Prepare noodles according to package directions. Add noodles to pan; cook 4 minutes or until heated. Divide soup among 6 bowls; top with mushrooms, radish, onions, and serrano.
4
VARIATION:
5
Chicken-Bok Choy Noodle Bowls: Use 3 halved baby bok choy (about 6 ounces) in place of kimchi. Omit the pork. Rub 1 pound skinless, boneless chicken thighs with the gochujang and 1 tablespoon sugar; grill over medium-high heat 4 minutes on each side. Let stand 10 minutes; cut into large dice, and place on top of stew. Serves 6 (serving size: about 1 1/3 cups soup plus garnishes) Calories 302; Fat 3g (sat 3g); Sodium 488mg

649

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 4 ounces ground pork or diced fresh pork belly, 4 1/2 cups unsalted chicken stock, 1 1/2 cups water, 1/4 cup shallots, sliced, and more.

Yes, Brown Rice Noodle Bowls With Tofu, Pork, And Kimchi falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!