This soup was not only the perfect canvas for my freshly made ramp kimchi but it was a miracle of comfort on a rather chilly May night. This spring weather always keeps you guessing!
This soup is brimming with flavor and texture, bright with color and so, so addicting. Endlessly slurpable broth, rich and unctuous from the ubiquitous egg yolk which crowns the top, crunchy kimchi, rich spicy pork, earthy tofu and soft rice noodles, it’s an adventure in every bite!
Kimchi Noodle Soup
For 1 Serving
- 1/2 package of size large rice noodles
- 1 cup rampchi
- 1/4 pound Ithaca firm tofu, cut into 1″ cubes
- 1/2 pound ground pork
- 2 scallions, sliced
- 2 cups Ramen broth (I bought Imagine brand from Wegmans) you could always use chicken or vegetable stock
- 1 tablespoon soy sauce
- 1 tablespoon gochujang
- 1 egg
Seasoning for the Spicy Pork:
- 1 teaspoon soy sauce
- 1 teaspoon sesame oil
- splash of fish sauce
- 1 teaspoon gochujang
- 1 teaspoon rice wine vinegar
- pinch of crushed red pepper flake
- 2 scallions, sliced
To begin, make the spicy pork. In a cast iron skillet over medium heat, add a bit of oil and the two sliced scallions. When softened and bright green, add the ground pork and cook until golden brown. In a small bowl, combine all the seasonings and mix together. Pour over the pork and let cook until mostly absorbed. Set aside.
In a pot, bring 4 cups of water to a boil. Add the rice noodles and cook for six minutes. Remove the rice noodles to a serving bowl. Lower the heat to a simmer and add a splash of vinegar to the water. Stir around the edges of the pot until a vortex forms in the center. Crack the egg in the vortex and cook for 3-3 1/2 minutes, until the white is cooked but the yolk is still liquid. Remove the egg to a paper towel lined plate and season with a pinch of salt. Dump the water from the pot and rinse out.
Put the pot back on the stove over medium heat. Add a touch of oil and when hot, add the kimchi to the pot. Cook, stirring, for about 3 minutes until warmed through and the liquid is simmering. Add the tofu and the Ramen broth and bring to a boil. Add the tablespoon of soy sauce and the tablespoon of gochujang and stir in.
Add the pork to the top of the rice noodles in your serving bowl and then pour the kimchi/tofu broth over. Place the egg on top and garnish with the sliced scallion. Break the egg yolk and stir everything together. Enjoy!