Kimchi Soup with Malony Glass Noodles

This Kimchi Soup with Malony Glass Noodles is an easy lunch or weeknight dinner recipe that you can make in just 15 minutes. Loaded with kimchi, pork, and fluffy egg, it will keep you warm and cozy all season long!

Looking for a quick and easy soup recipe? This Kimchi Soup with Malony Glass Noodles is what you’d need! It’s savory, hearty, tangy – and as spicy as you want it to be.

You could keep it really simple or bulk it up with protein and vegetables just like I do here. It’s even better when you happen to have a bunch of leftovers on hand. Enjoy the soup for an afternoon snack or lazy dinner or midnight craving – it’s the best kind of instant noodles out there!

Easy 3 Steps to Make Kimchi Soup

I’ve been making all kinds of soups with Malony glass noodles, and this kimchi soup is one that I make on repeat. It’s so quick and easy that my kids prefer having this savory soup for a quick snack before their afternoon activities. I’ll show you how quickly we can make this.

1. Stir-fry ingredients.

First, heat a saucepan and stir fry the aromatics and ingredients of your choice for just a few minutes. Then add in kimchi and cook for another minute. I like to include some protein to the soup, whether it’s chicken, beef, pork, or seafood, but you could skip it. For a quick dish, ground meat is perfect as it cooks so much faster. Alternatively, take a quick scan in your refrigerator to see if there are any leftovers to use up. Shiitake mushrooms, cubed tofu, or leftover salmon are great additions to the recipe too!

2. Add the soup stock.

Now it’s ready for the soup broth. I used both chicken stock and water for a lighter soup (so you could drink the entire bowl!). The ground pork would add more flavor, but feel free to use other broth, and decide how much you want to dilute the soup.

3. Add Malony glass noodles.

Lastly, add Malony! These Malony glass noodles do not require any pre-cooking. You just need to add them to the soup directly. Let cook for several minutes, and voila! It’s done! If you like, you can drizzle egg for extra protein. It adds nice fluffy texture and bright yellow color, so I usually whisk in some eggs.

Yep, 15 minutes to rustle up this one-pot, better-than-take-out kimchi soup.

What is Malony Glass Noodles?

First of all, what is Malony, you may ask. Malony is a type of glass noodles and it’s:

• made from potato starch, corn starch, and water.
• gluten-free.
• allergy-free.
• not smelly like shirataki noodles.
• able to absorb all the delicious flavors, unlike other kinds of glass noodles.
• not going to get soggy.
• not required to pre-boil; can go straight into the soup dishes.
• expands 4-5 times more than the original shape!
• great emergency food to store in the pantry (3 years at room temperature).

Malony is great for simmered dishes and Japanese hot pots like Shabu Shabu and Sukiyaki as well as Yakisoba Noodles.

Yakisoba with Malony Glass Noodles

Where to Get Malony Glass Noodles

Now you know how to make a quick and easy Kimchi Soup. You can purchase Malony at the following stores or online.

• Rakuten
• Japanese grocery stores (Nijiya, Tokyo Central, and Mitsuwa)
• H-Mart
• 99 Ranch
• Other Bay Area locations: Berkeley Bowl, Farmer Joe’s, and more.

And enjoy this big bowl of tangy-savory-spicy goodness anytime you like!

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Kimchi Soup with Malony Glass Noodles

4.87 from 44 votes

This Kimchi Soup with Malony Glass Noodles is an easy lunch or weeknight dinner recipe that you can make in just 15 minutes. Loaded with kimchi, pork, and fluffy egg, it will keep you warm and cozy all season long!

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Prep Time: 5 minutes mins

Cook Time: 15 minutes mins

Total Time: 20 minutes mins

Servings: 2

Ingredients

 

US CustomaryMetric

 

1x2x3x

• ▢ 1 green onion/scallion
• ▢ 2 large eggs (50 g each w/o shell)
• ▢ 1 Tbsp toasted sesame oil
• ▢ ¼ lb ground pork
• ▢ 1 clove garlic (minced or crushed)
• ▢ 1 Tbsp sake
• ▢ ⅓ cup kimchi (or more if you like it spicy)
• ▢ 1½ cups chicken stock/broth
• ▢ 1½ cups water
• ▢ ½ tsp Diamond Crystal kosher salt (to taste)
• ▢ freshly ground black pepper (to taste)
• ▢ 1.8 oz Malony (glass noodles) (you can purchase at Japanese grocery stores; use half the package)
• ▢ 1 tsp toasted white sesame seeds

Japanese Ingredient Substitution: If you want substitutes for Japanese condiments and ingredients, click here.

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Instructions

 

• Gather all the ingredients.
  
• Cut 1 green onion/scallion into thin rounds and set aside.
  
• In a small bowl, whisk 2 large eggs (50 g each w/o shell).
  
• In a saucepan, heat 1 Tbsp toasted sesame oil over medium heat.
  
• When it’s hot, add ¼ lb ground pork and break it into small pieces with the wooden spatula.
  
• Add 1 clove garlic (minced or crushed) and 1 Tbsp sake and cook until the pork is no longer pink.
  
• Add ⅓ cup kimchi and cook for 1 minute.
  
• Add 1½ cups chicken stock/broth and 1½ cups water.
  
• Bring the soup to a boil and taste it.
  
• Season the soup with ½ tsp Diamond Crystal kosher salt and freshly ground black pepper to your taste.
  
• Turn the heat to medium low and add 1.8 oz Malony (glass noodles). Cook, stirring occasionally, for 7 minutes.
  
• Slowly drizzle the egg over the soup and cook without touching for 1 minute.
  
• Divide the noodles into individual bowls and pour the soup on top.
  
• Sprinkle with 1 tsp toasted white sesame seeds and garnish with the green onion. Serve hot and enjoy!
  

Nutrition

Calories: 403 kcal · Carbohydrates: 26 g · Protein: 18 g · Fat: 24 g · Saturated Fat: 7 g · Trans Fat: 1 g · Cholesterol: 231 mg · Sodium: 667 mg · Potassium: 263 mg · Fiber: 1 g · Sugar: 1 g · Vitamin A: 334 IU · Vitamin C: 2 mg · Calcium: 140 mg · Iron: 2 mg

Author: Namiko Hirasawa Chen

Course: Soup

Cuisine: Japanese

Keyword: chicken, glass noodle, kimchi

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