Kimchi Noodle Soup

Kimchi Noodle Soup is a vibrant and spicy dish that combines the tangy flavors of fermented kimchi with soft noodles, creating a comforting bowl of warmth. This kosher adaptation brings a delightful twist to a classic Korean favorite, perfect for a quick meal.

Ingredients

• Kimchi - 150 grams
• Kosher ramen noodles - 200 grams
• Vegetable broth - 500 ml
• Soy sauce - 2 tablespoons
• Sesame oil - 1 tablespoon
• Garlic - 3 cloves, minced
• Ginger - 1 teaspoon, grated
• Carrot - 1 small, julienned
• Green onions - 2, sliced
• Spinach - 100 grams
• Tofu - 100 grams, cubed
• Chili flakes - 1 teaspoon (optional)
• Sesame seeds - for garnish

Steps

1. In a medium pot, heat the sesame oil over medium heat and sauté the minced garlic and grated ginger until fragrant, about 1-2 minutes.
2. Add the kimchi and julienned carrot to the pot, cooking for another 3-4 minutes until the vegetables begin to soften.
3. Pour in the vegetable broth and soy sauce, and bring the mixture to a simmer.
4. Add the kosher ramen noodles to the pot and cook according to the package instructions, usually around 4-5 minutes.
5. In the last minute of cooking, add the cubed tofu and spinach to the soup, stirring gently to combine.
6. Taste and adjust seasoning with additional soy sauce or chili flakes if desired.
7. Serve the soup hot, garnished with sliced green onions and sesame seeds.

Nutrition

• Calories: 420
• Protein: 15 g
• Carbs: 55 g
• Fiber: 5 g
• Sugar: 3 g
• Sodium: 900 mg
• Cholesterol: 0 mg
• Total Fat: 12 g
• Saturated Fat: 1.5 g
• Unsaturated Fat: 10.5 g
• Water: 0.5 L

Health Benefits

• Rich in probiotics from kimchi, which support gut health.
• High in vitamins and minerals from vegetables like spinach and carrots.

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