If you have some kimchi leftover and don’t want to eat as it is, use it as a soup base! A hot and one pot lazy lunch can be ready in 15 mins!
The Kimchi Leftover is Too Sour? Use it as Soup Base!
Last week, I bought a 500g big pack of kimchi home. Sometimes I just really want to eat kimchi, I don’t know why, maybe it’s in Asian blood?! I used the kimchi for Kimchi pancake and Bindaetteok, but still some left and it’s getting sour and sour! I don’t want to just eat the kimchi as a cold dish, it’s too strong flavour to me. So, I used it as a soup base!
Just fry some ginger, garlic and scallion as usual, then add mushroom and tomato for some umami, and add kimchi and water, the soup is almost there! Adjust the flavour with some soup stock powder, add in any vegetables and gyoza you’d like, a super lazy and tasty lunch can be ready in 15 mins!
Ingredient
Serves: 1
- rice noodle 1
- scallion 1
- minced garlic 1 clove
- minced ginger 1 tsp
- big tomato(chunked) 1
- mushroom(sliced) 1
- bean sprouts 50 g
- kimchi(with juice) 120 g
- salted chicken stock powder 1/4 tsp
- tomato paste 1 1/2 tsp
- hot water c.a. 800 g
- frozen gyoza 3
How to Make One Pot Kimchi Tomato Soup Noodles
- Separate scallion into white and green parts, then chop all.
- Heat little oil in a pot, fry ginger, garlic and scallion(white) until fragrant. Then add mushroom and tomato, stir-fry a bit.
- Add kimchi, tomato paste and hot water, stir well and have a taste. If not enough taste, add some chicken or other soup stock powder. Bring the soup to boil.
- Add gyoza, after around 3-5 mins, add rice noodle and bean sprouts as well.
- When all the ingredients are done, sprinkle in the green part scallion and serve hot!
