Recipes
Spicy Cucumber-Kimchee Rice-Noodle Soup
This light but spicy soup gives you a taste of Korean cooking, and it's healthful. I make it with chicken broth, but you can vary its taste by using vegetable broth or even dashi, if you like.
For a nice addition, you can cook julienned raw chicken breast in the soup before serving it. Simmer the chicken until it's just cooked through, about 3 minutes. I also recommend you add a little additional Cucumber Kimchee to the soup just before its served.
Serves 4
Ingredients
8 ounces rice noodles
Directions
- In a medium bowl combine the noodles with enough hot tap water to cover them by 1 inch. Allow the noodles to soften, about 8 minutes. Drain the noodles and set aside.
- In a large saucepan, bring the stock to a boil over high heat. Add the noodles and kimchee, allow the broth to return to a boil, and season with the salt and pepper.
- Divide the romaine among 4 soup bowls. Ladle over the soup and serve.
Related recipes
Kimchee "Choucroute" With Seared Dijon Halibut
Jasper White's Lobster Or Shrimp Salad with Ming’s Cucumber Kimchee
Spicy Kimchee, Pork, and Tofu Braise
Kyocera 2-Piece Starter Ceramic Boxed Cutlery Set
Beautiful knife combo set featuring two of Kyocera's best selling ceramic knives. A 5.5" Santoku and a 3" paring knife
Follow Simply Ming on twitter!
