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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 egg, it will keep you warm and cozy all seasons long!
Prep Time
5
mins
Cook Time
15
mins
Total Time
20
mins
Course:
Soup
Cuisine:
Japanese
Keyword:
chicken, glass noodle, kimchi
Servings:
2
Calories:
403
kcal
Author:
Namiko Chen
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 (homemade or store bought)
1 ½
cup
water
½
tsp
kosher salt (Diamond Crystal; use half for table 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
US Customary
-
Metric
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.
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