Just Add Water Kimchi Beef Noodle Soup Recipes

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JUST-ADD-WATER KIMCHI BEEF NOODLE SOUP



Just-Add-Water Kimchi Beef Noodle Soup image

Make sure to follow the layering order in this instant noodle soup. As it sits overnight, the roast beef marinates and becomes super flavorful. When you're ready to eat, just add boiling water, wait a few minutes and enjoy being to envy of your office or dorm!

Provided by Food Network Canada

Categories     beef,Korean,lunch,quick and easy,soup,vegetables

Time 10m

Yield 1 serving

Number Of Ingredients 10

2 thin slices deli roast beef, cut into bite-size pieces
2 tsp soy sauce
1 tsp toasted sesame oil
¼ tsp sugar
⅓ cup kimchi + 1 tsp juice
½ heaping tsp beef base (see notes)
½ package fresh udon noodles (about 3 ½ oz or 100 g), loosened to separate into individual noodles
¼ cup fresh bean sprouts
1 scallion, greens only, thinly sliced
¼ tsp toasted sesame seeds

Steps:

  • Put the beef, soy sauce, sesame oil and sugar in the bottom of a lidded 16-ounce heat-safe container, and mix. Add in layers, in this order from the bottom up, kimchi and juice, beef base, noodles, bean sprouts, scallions and sesame seeds. Secure the lid, and refrigerate until using, up to overnight.
  • When ready to eat, add boiling water to cover (about 1 cup). Stir gently to loosen the layers, cover and let sit until heated through, 3 to 4 minutes. Before eating, stir again to combine the ingredients.

JUST-ADD-WATER KIMCHI BEEF NOODLE SOUP



Just-Add-Water Kimchi Beef Noodle Soup image

Make sure to follow the layering order in this instant noodle soup. As it sits overnight, the roast beef marinates and becomes super flavorful. When you're ready to eat, just add boiling water, wait a few minutes and enjoy being the envy of your office or dorm!

Provided by Food Network Kitchen

Categories     main-dish

Time 10m

Yield 1 serving

Number Of Ingredients 10

2 thin slices deli roast beef, cut into bite-size pieces
2 teaspoons soy sauce
1 teaspoon toasted sesame oil
1/4 teaspoon sugar
1/3 cup kimchi plus 1 teaspoon juice
Heaping 1/2 teaspoon beef base (see Cook's Note)
Half a package fresh udon (about 3 1/2 ounces, or 100 grams), loosened to separate into individual noodles
1/4 cup fresh bean sprouts
1 scallion, greens only, thinly sliced
1/4 teaspoon toasted sesame seeds

Steps:

  • Put the beef, soy sauce, sesame oil and sugar in the bottom of a lidded 16-ounce heat-safe container, and mix. Add in layers, in this order from the bottom up, kimchi and juice, beef base, noodles, bean sprouts, scallions and sesame seeds. Secure the lid, and refrigerate until using, up to overnight.
  • When ready to eat, add boiling water to cover (about 1 cup). Stir gently to loosen the layers, cover and let sit until heated through, 3 to 4 minutes. Before eating, stir again to combine the ingredients.

KIMCHI NOODLE SOUP WITH WILTED GREENS



Kimchi Noodle Soup With Wilted Greens image

Jjigae, a classic Korean kimchi stew, is the inspiration for this spicy, comforting soup. Unlike many soups, this one doesn't require a lengthy simmer on the stovetop to develop complex flavor, as its ingredients bring complexity: Soy sauce adds umami and kimchi provides pleasant funkiness. Should you want to add shrimp, toss them in with the greens in Step 4, as they only take a minute or so to cook through. While jjigae is traditionally served with white rice, here it is served with delightfully chewy Japanese udon noodles. Although garnishes are always optional, the suggested toppings really take it there, and you should.

Provided by Colu Henry

Categories     dinner, weekday, soups and stews, main course

Time 30m

Yield 4 servings

Number Of Ingredients 11

1 (10-ounce) package dried udon
2 tablespoons neutral oil
6 scallions thinly sliced, plus more for garnish
1 (3-inch) piece fresh ginger, peeled and finely chopped
3 garlic cloves, finely chopped
Kosher salt
1 cup roughly chopped kimchi, plus 1/3 cup kimchi juice
5 cups vegetable or chicken stock
1/2 cup soy sauce
4 cups roughly chopped greens, such as kale, spinach, tatsoi or bok choy
White sesame seeds, soft-boiled eggs, chile oil and roughly chopped cilantro, for serving (optional)

Steps:

  • Bring a large pot of water to a boil and cook udon according to package instructions. Drain and distribute evenly among serving bowls.
  • In a large Dutch oven or pot, heat the oil over medium heat. Add the scallions, ginger and garlic, and cook until they begin to soften and the garlic is fragrant, 2 to 3 minutes. Season well with salt.
  • Stir in the kimchi and kimchi juice and cook for 1 minute.
  • Add the stock and the soy sauce sauce and stir together to combine. Bring to a simmer and stir in your greens. Allow everything to simmer until the greens are tender and the flavors have come together, 5 to 10 minutes. Taste and adjust with salt if needed.
  • Ladle the soup over the udon and garnish with scallions and other toppings to taste.

GRANDMA'S RAINY DAY KIMCHI NOODLE SOUP



Grandma's Rainy Day Kimchi Noodle Soup image

This is a variation of another dish my grandmother made when she stayed with us. Don't let the number of ingredients freak you out. They're mostly seasoning and spices and not a lot of chopping, mincing, or dicing. Bok choy and shitake mushrooms are two of my favorite vegetables and I added these two items to the recipe. I also switched out the anchovies broth for water and added dashida, which is a soup stock that comes in anchovy, clam or beef flavors. I use beef dashida.

Provided by yobodish

Categories     Vegetable

Time 45m

Yield 4 bowls, 4 serving(s)

Number Of Ingredients 17

16 ounces of fresh Chinese egg noodles (Lo mein noodles)
3 tablespoons vegetable oil
6 garlic cloves, minced
8 ounces pork tenderloin, thinly sliced
2 teaspoons rice wine vinegar
6 -8 cups water
3 tablespoons soy sauce
2 tablespoons dashida, powder (Beef flavored soup stock)
2 teaspoons ginger, grated
2 cups cabbage kimchi, chopped in big pieces
4 ounces shiitake mushrooms, thinly sliced
7 ounces firm tofu, cut into 1-inch squares
4 baby bok choy, quartered
2 scallions, thinly sliced
2 teaspoons dark sesame oil
salt and pepper (Add a little salt and pepper at a time and taste as you go. The kimchi and soy sauce may be enough s)
sriracha sauce (Optional but highly recommended.)

Steps:

  • In a large pot add vegetable oil and garlic and sauté until soft. Add pork and cook until it is slightly browned. Season with salt, pepper and rice wine vinegar and stir for 2 minutes. Add kimchi and sauté for 3 minutes.
  • Add the water, soy sauce, dashida, and ginger. Stir and simmer on low heat for about 15 minutes. Add the mushrooms and tofu and turn up the heat to medium. Cook for 3 minutes.
  • Carefully add the egg noodles, bok choy and just enough water to cover all of the ingredients. Stir gently and scrape the bottom of the pot to make sure the noodles are not sticking. Season with salt and pepper. Simmer for 3 minutes.
  • Putting It All Together.
  • Equally divide the soup in four large bowls. Drizzle the sesame seed oil and top with scallions. For that extra kick and flavor, add sriracha sauce (For those who can handle the heat).

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