Brown Rice Noodle Bowls with Tofu, Pork, and Kimchi
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)
Photo: Brian Kennedy; Styling: Lindsey Lower
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
How to Make It
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.
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.
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 3g (sat 3g); Sodium 488mg
Never made a Korean dish before. All ingredients easy to find except for white Miso paste. Used Miso ginger paste which worked out fine. Very tasty mix of flavors and so easy to make! Will make again many times over!
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