Grandma'S Rainy Day Kimchi Noodle Soup Recipe

Name: Grandma'S Rainy Day Kimchi Noodle Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 16 ounces of fresh Chinese egg noodles (Lo mein noodles); 3 tablespoons vegetable oil; 6 garlic cloves, minced; 8 ounces pork tenderloin, thinly sliced; 2 teaspoons rice wine vinegar; 6 -8 cups water; 3 tablespoons soy sauce; 2 tablespoons dashida, powder (Beef flavored soup stock); 2 teaspoons ginger, grated; 2 cups cabbage kimchi, chopped in big pieces; 4 ounces shiitake mushrooms, thinly sliced; 7 ounces firm tofu, cut into 1-inch squares; 4 baby bok choy, quartered; 2 scallions, thinly sliced; 2 teaspoons dark sesame oil; salt and pepper (Add a little salt and pepper at a time and taste as you go. The kimchi and soy sauce may be enough s); sriracha sauce (Optional but highly recommended.)

Servings: persons

16 ounces of fresh Chinese egg noodles (Lo mein noodles)
3 tablespoons vegetable oil
6 garlic cloves, minced
8 ounces pork tenderloin, thinly sliced
2 teaspoons rice wine vinegar
6 -8 cups water
3 tablespoons soy sauce
2 tablespoons dashida, powder (Beef flavored soup stock)
2 teaspoons ginger, grated
2 cups cabbage kimchi, chopped in big pieces
4 ounces shiitake mushrooms, thinly sliced
7 ounces firm tofu, cut into 1-inch squares
4 baby bok choy, quartered
2 scallions, thinly sliced
2 teaspoons dark sesame oil
salt and pepper (Add a little salt and pepper at a time and taste as you go. The kimchi and soy sauce may be enough s)
sriracha sauce (Optional but highly recommended.)

1
In a large pot add vegetable oil and garlic and saute 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 saute for 3 minutes.
2
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.
3
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.
4
Putting It All Together.
5
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).

918

kcal

Calories

Fat

135

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 17 ingredients. The key ingredients include: 16 ounces of fresh Chinese egg noodles (Lo mein noodles), 3 tablespoons vegetable oil, 6 garlic cloves, minced, 8 ounces pork tenderloin, thinly sliced, and more.

Yes, Grandma'S Rainy Day Kimchi Noodle Soup 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!

Grandma'S Rainy Day Kimchi Noodle Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions