This Kimchi Soup with Malony Glass Noodles is an easy weeknight soup made in just 15 minutes. Loaded with kimchi, pork, and fluffy egg, it will keep you warm and cozy all seasons 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!
How to Make Kimchi Soup with Malony Glass Noodles
This Kimchi Soup with Malony Glass Noodles is an easy weeknight soup made in just 15 minutes. Loaded with kimchi, pork, and fluffy egg, it will keep you warm and cozy all seasons long!
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!
Japanese Ingredient Substitution: If you want to look for substitutes for Japanese condiments and ingredients, click here.
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Kimchi Soup with Malony Glass Noodles
Video
Ingredients
- 1 green onion/scallion
- 2 large eggs (50 g each w/o shell)
- 1 Tbsp roasted sesame oil
- ¼ lb ground pork
- 1 clove garlic
- 1 Tbsp sake
- ⅓ cup kimchi (increase more if you like it spicy)
- 1 ½ cup chicken stock/broth
- 1 ½ cup 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
Instructions
- Gather all the ingredients.
- Cut the green onions into thin rounds and set aside.
- In a small bowl, whisk the eggs.
- In a saucepan, heat the sesame oil over medium heat.
- When it’s hot, add the ground pork and break into small pieces with the wooden spatula.
- Add minced garlic and sake and cook until the pork is no longer pink.
- Add the kimchi and cook for 1 minute.
- Add chicken stock and water.
- Bring the soup to a boil and taste the soup.
- Season the soup with salt and freshly ground black pepper to your taste.
- Turn the heat to medium-low and add Malony. Cook, stirring occasionally, for 7 minutes.
- Slowly drizzle the egg over the soup and cook without touching for 1 minute.
- Divide the noodles into 2 bowls and pour the soup.
- Sprinkle sesame seeds and garnish with green onion. Serve hot.
Do you have a seasoning blend that will give me the taste of original recipe using cabbage instead of kimchi? dont always have kimchi on hand but always have cabbage
Hi Pam! Thank you for taking the time to read Nami’s post!
This kimchi is made with Napa cabbage, but please see Nami’s simple kimchi recipe page for more information. We hope this will be helpful.🙂
https://www.justonecookbook.com/quick-korean-fresh-kimchi/
I like that it’s so simple but you can tell it’s delicious and easy to make it vegetarian. Thank you !
Hi Christine! Thank you for reading Nami’s post and trying her recipe!
We are so happy to hear that the different options worked well for you.
Happy Cooking!
I had some home-made kimchi and chicken broth and found JOC’s recipe. I did need to use Chinese vermicelli (mung bean) noodles as I did not have Japanese glass noodles. Turned out great!
I also added some white miso to the leftovers. Still excellent!
Hi Dennis! Thank you for reading Nami’s post and trying her recipe!
We are so happy to hear that the Kimchi Soup turned out great.🥰
Thank you for sharing your cooking experience with us. Happy Cooking!