I LOVE noodle bowls. They are quick, healthy, and delicious. The best part about noodle bowls is that they are put together individually, allowing the most adventurous eaters to share a meal with a more timid eater.
Using kimchi as the base for this noodle bowl makes it a super quick and healthy meal.
- Kimchi is packed with vegetables and flavor, saving a lot of prep time. No need to chop onions, garlic or ginger!
- Add the kimchi after the soup has finished cooking for a probiotic boost! Homemade kimchi is a really simple ferment that is ready after just 3 days.
- You can also find fermented kimchi at your local Korean grocery store or online (affiliate link).
Mix and Match Your Kimchi Noodle Bowl
The best thing about a noodle bowl is that you can change up the toppings to suit your taste and whatever is in your fridge. Here are a few simple ways to change up your kimchi noodle bowl.
- Make it vegan! Replace the pork and eggs with fried tofu for a delicious vegen noodle bowl.
- Switch out the pork. Chicken, fish or any cooked meat will work in this noodle bowl.
- Add more vegetables. More is always better when it comes to vegetables. Throw in some fresh bean sprouts, steamed broccoli or sauted mushrooms.
- A noodle-free bowl. Switch the noodles for rice, or skip it altogether for a paleo/keto version of this Asian soup.
- Not-so-spicy bowl. My children love kimchi… but they aren’t that into spicy dishes. We always make them a kid-friendly kimchi, to apease their taste buds.
Kimchi Noodle Bowl
This kimchi noodle bowl layers a rich broth over noodles and is topped with eggs, pork, cilantro, and fresh kimchi. It is a delicious way to feature this spicy – salty – sweet Korean condiment!
- Prep Time: 10 mins
- Cook Time: 25 mins
- Total Time: 35 mins
- Yield: Serves 4 1x
- Category: Soup
- Cuisine: Korean
- Diet: Gluten Free
- 5 cups low-sodium broth
- 3 cloves of garlic
- 2 cm piece of ginger
- 3 Tbsp dulse or wakame flakes
- 1 Tbsp soy sauce
- 1 star anise
- 1 cinnamon stick
- Salt, to taste (will depend on the sodium in the broth)
- 1/2 lbs of flat rice noodles
- 1 pork tenderloin
- 4 eggs
- 3 cups of kimchi
- 1/4 cup cilantro
- 1/4 cup green onions
- 1 Tbsp toasted sesame seeds
- Combine the broth ingredients in a pot and allow to simmer for 25 minutes. You don’t need to chop the garlic or ginger, just slice the ginger in half before adding it to the broth.
- While the broth simmers, cook your noodles. Grill the pork and slice it into strips. Boil the eggs for about 7 minutes (so they are not completely hard). Peel the eggs and slice them in half.
- Have all the toppings warm and ready before you prepare the bowls. Remove the ginger, garlic, and spices from the broth and divide the broth into 4 bowls. Build the noodle bowls with rice noodles and kimchi. Top with the pork and eggs. Add a pinch of cilantro, green onions, and toasted sesame seeds.
- I recommend using all the suggested toppings and layering as I have done in the photograph. It’s absolutely delicious! However, feel free to pick and choose your favorite toppings. See the section above for a few ways to mix and match the toppings.
- I haven’t included an amount for salt, because as I generally don’t need to add any. The broth, kimchi and soy sauce are enough. However, if your broth is VERY low-sodium, you may need to add a bit more salt.
Keywords: healthy, probiotic, gluten free, nut free, soy free, Asian-inspired, fall, winter,