Ingredients
– 1 tablespoon vegetable oil
– 5 mushrooms, thinly sliced
– ½ cup chopped cabbage kimchi
– ¼ cup kimchi juice
– 2 ½ cups chicken or vegetable stock
– 2 teaspoons Korean red pepper powder (gochugaru)
– ¼ teaspoon sugar
– 1 teaspoon sesame oil
– 1 package instant noodles (without flavor packet)
– 1 scallion, julienned
Instructions
1-Heat 1 tablespoon of vegetable oil in a medium pot and stir-fry 5 thinly sliced mushrooms for 3 minutes.
2-Add ½ cup of chopped cabbage kimchi and stir-fry for an additional 2 minutes.
3-Add ¼ cup kimchi juice, 2 ½ cups chicken or vegetable stock, 2 teaspoons Korean red pepper powder, ¼ teaspoon sugar, and 1 teaspoon sesame oil. Bring to a boil, then simmer for 5 minutes.
4-Cook the instant noodles according to package instructions without using the flavor packet. Drain and place noodles in a bowl.
5-Pour the prepared broth over the noodles.
6-Garnish with julienned scallion before serving.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
🍄 Use thinly sliced mushrooms for faster cooking and better texture in the broth
🥢 Discard the seasoning packet from the instant noodles to prevent overpowering the kimchi flavors
🔥 For added flavor, you can boil the noodles directly in the broth instead of cooking separately
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stovetop Cooking
- Cuisine: Korean-Japanese Fusion
- Diet: Vegetarian (with vegetable stock)
Nutrition
- Serving Size: 1 bowl
- Calories: 602
- Sugar: 5
- Sodium: 850
- Fat: 34
- Saturated Fat: 18
- Unsaturated Fat: 12
- Trans Fat: 0
- Carbohydrates: 61
- Fiber: 5
- Protein: 22
- Cholesterol: 0