Brown Rice Noodle Bowls with Tofu, Pork, and Kimchi

Cooking Light
Brown Rice Noodle Bowls with Tofu, Pork, and Kimchi Recipe

Photo: Brian Kennedy; Styling: Lindsey Lower

Little bits of crisped pork belly offer chewy bites in the bowl, but easier-to-find ground pork is delicious, too. If you happen to have some leftover cooked pork shoulder, you can toss that in the soup as well.

Serves 6 (serving size: about 1 1/4 cups soup, about 1 1/2 tablespoons mushrooms, about 1 1/2 tablespoons radish, 1 tablespoon onions, and 1 teaspoon serrano)


+ Add To Shopping List
4 ounces ground pork or diced fresh pork belly
4 1/2 cups unsalted chicken stock
1 1/2 cups water
1/4 cup shallots, sliced
2 tablespoons white miso or doenjang (Korean soybean paste)
1 tablespoon gochujang (Korean red chile paste)
1 tablespoon minced garlic
1 teaspoon fish sauce
1 pound firm water-packed tofu, cubed
8 ounces (about 1 cup) kimchi, spicy
4 ounces thin brown rice noodles (mai fun)
1/2 cup sliced mushrooms
1/2 cup julienne-cut daikon radish
6 tablespoons sliced green onions
2 tablespoons sliced serrano or jalapeño pepper


Hands-on: 33 Minutes
Total: 33 Minutes

1. Heat a medium skillet over medium heat. Add pork; cook 10 minutes or until crisp, stirring to crumble. Remove pork from pan with a slotted spoon; discard drippings.

2. Bring stock, 1 1/2 cups water, and next 5 ingredients (through fish sauce) to a boil in a Dutch oven. Add pork to pan. Reduce heat, and simmer 10 minutes. Add tofu and kimchi; reduce heat to low.

3. Prepare noodles according to package directions. Add noodles to pan; cook 4 minutes or until heated. Divide soup among 6 bowls; top with mushrooms, radish, onions, and serrano.


Chicken-Bok Choy Noodle Bowls: Use 3 halved baby bok choy (about 6 ounces) in place of kimchi. Omit the pork. Rub 1 pound skinless, boneless chicken thighs with the gochujang and 1 tablespoon sugar; grill over medium-high heat 4 minutes on each side. Let stand 10 minutes; cut into large dice, and place on top of stew. Serves 6 (serving size: about 1 1/3 cups soup plus garnishes) Calories 302; Fat 9.3g (sat 2.3g); Sodium 488mg

Created date

January 2015

Nutritional Information

Calories 247
Fat 7.7 g
Satfat 2.1 g
Monofat 2.1 g
Polyfat 2.9 g
Protein 18 g
Carbohydrate 26 g
Fiber 4 g
Cholesterol 13 mg
Iron 2 mg
Sodium 659 mg
Calcium 86 mg