Hello everyone! This time, so that even vegetarians can enjoy it, I want to share a method for cooking boiled noodles with a variety of vegetables to make your taste buds dance.
For foodies who only eat when there's meat, you can simply add boiled chicken or boiled beef.
Ingredients
- 1 tablespoon oil
- Half a shallot (thinly sliced)
- 2 cloves garlic (finely chopped)
- 1 knob of ginger, about 1 inch in diameter (cut into thin strips)
- 8 tablespoons kimchi (thinly sliced)
- 3 cups water (48 tablespoons)
- 2 tablespoons fish sauce and 3 tablespoons sugar
- 1 teaspoon chili powder and a pinch of salt
- About 3 different kinds of mushrooms, enough for 1 bowl (thinly sliced)
- 1 bunch mustard greens (or any vegetable of your choice)
- 1 block tofu (cut into small square cubes)
- 3.5 oz dried noodles
- A little spring onion and coriander
Step-by-step instructions
1. Heat a pot and add oil. When the oil is hot, add the shallot, garlic, and ginger, and sauté for about 5 minutes.
2. Then add the kimchi, water, fish sauce, sugar, chili powder, mushrooms, and mustard greens. Cover with a lid and simmer for about 40 minutes until it comes to a boil.
3. Once it starts boiling, you can take it off the stove.
For the dried noodles, boil them in hot water according to the instructions on the package.
4. Then, divide the boiled noodles evenly into 2 bowls. Then, ladle the vegetable soup that was simmered earlier over the noodles in the bowl. You can also sprinkle spring onion and coriander on top.
Now you have a hot, spicy, and delicious kimchi noodle soup ready to enjoy.
If you can't finish drinking the soup, you can store it in the refrigerator for up to 3 days. When you're ready to eat it, you can reheat it over medium heat and enjoy it deliciously.
Source: Fullofplants.com
