Kimchi Noodle Soup

Kimchi Noodle Soup


1 cup homemade kimchi

2 nos x 96g fresh egg noodles

10 large shrimps (shelled, deveined with the tail intact)

100g enoki mushroom (discard the bottom, separate by hand)

600ml water


1 tbsp concentrated chicken stock

1 tbsp gochujang

1 tbsp light soy sauce

½ tsp sesame oil


2 tbsp chopped spring onion

Preparation Instructions:

  1. Scald the fresh egg noodles in boiling water until al-dente. Remove, drained at transfer onto two separate serving bowl.
  2. Add 600ml of water into a pot and bring to a boil.
  3. Add in kimchi and seasonings and bring to a boil.
  4. Add in shrimps and enoki mushroom. Simmer until the shrimps turn pink.
  5. Pour ½ portion of the soup mixture into each serving bowl with egg noodles. Garnish with chopped spring onion. Serve hot.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s