@magsspicedkitchen: Part 2 of my soup series! 🍜 This time, I’m making a warm and cozy kimchi based noodle soup. Think mini hot pot vibes with all the toppings—veggies, tofu, sliced meat, and a spicy kick! And of course, we can’t forget the noodles! I love using @KA-ME Chinese noodles because they’re soft, chewy, and soak up all the rich flavors of the broth. It’s the perfect dish for warming up and slurping down on a chilly day! INGREDIENTS 1 tbsp oil 2 scallion whites, chopped 1 tbsp minced garlic 1 tbsp gochugaru (Korean chili flakes) 1 tbsp gochujang (Korean chili paste) 1 tbsp soy sauce 1 tsp sugar 1 cup chopped kimchi 4 cups chicken broth or water ½ pack of KA-ME Chinese noodles Beech mushrooms, sliced Sliced tofu Sliced beef Scallion greens, for garnish DIRECTIONS: - Add oil to a soup pot over medium heat. Add the scallion whites and garlic, cook until fragrant. - Add the gochugaru, gochujang, soy sauce, and kimchi, mixing well. - Pour in the chicken broth or water and bring to a boil. - Add the noodles, mushrooms, tofu, and beef. Cover and cook for 3 minutes on medium-low heat, or until the noodles are softened, following package instructions. - Garnish with scallion greens and enjoy! #soupseason #noodles #minihotpot #noodles #EasyRecipes

Maggie

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Region: US

Friday 18 October 2024 19:08:24 GMT