Kimchi Noodle Soup

5 minutes
Prep time

15 minutes
Cook time

471 cal.
Per serving

Ingredients for 1

Baby bok choy

Green onion (scallions)

1/8 bunch

Cilantro (fresh)

1/2 in

Ginger (fresh)

1/2 clove

Garlic

1/4 cup

Kimchi

1.5 cups

Veggie broth

1 tsp

Soy sauce

2.5 oz

Rice noodles

optional

Egg

Utensils

Knife, Stovetop, Pot (small)

recipe

Step 1
Roughly chop the bok choy.
Step 2
Thinly slice the scallions.
Step 3
Finely chop the cilantro.
Step 4
Heat a drizzle of oil in a pot over medium heat. Add the scallions & cook for 1-2 min. Grate in the ginger & garlic. Add the kimchi (chopped, if necessary) & cook for 2-3 min, stirring often until well-combined.
Step 5
Pour in the veggie broth & soy sauce. Bring to a boil.
Step 6
Add the rice noodles & cook according to package directions. 2-3 min before the noodles are done cooking, stir in the bok choy. When the noodles are cooked & the bok choy is tender, remove from the heat.
Step 7
Serve the noodle soup in bowls with extra scallions & cilantro if you have them. Finish with a soft-boiled egg (optional; see tip).

Recipe tip

To make soft-boiled eggs, add the eggs to a pot of boiling water. Cook for 6-7 min, then plunge the eggs into a bowl of icy cold water to stop the cooking. Peel once cooled!