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.

Keith Schroeder
Recipe by Cooking Light March 2015

Gallery

Brian Kennedy; Styling: Lindsey Lower

Recipe Summary

hands-on:
33 mins
total:
33 mins
Yield:
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)
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
  • 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.

  • VARIATION:

  • 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

Nutrition Facts

247 calories; fat 7.7g; saturated fat 2.1g; mono fat 2.1g; poly fat 2.9g; protein 18g; carbohydrates 26g; fiber 4g; cholesterol 13mg; iron 2mg; sodium 659mg; calcium 86mg.