Pork Noodle Kimchi Soup (Edit recipe)

107 recipes
|
29 followers

This modern take on the classic Kimchi stew will have your family coming back for seconds. It has a huge depth of flavor with our Frontier blend bone broth, gochujang, and kimchi. This soup is a must-try this winter! This recipe was created by our friend Ashley over at the local haven.

save

View original recipe

PREP TIME

—

COOK TIME

—

INGREDIENTS

Serves: 2-4

Ingredients

1 Tbsp Coconut Oil, or ghee
1 lb Mild Italian Sausage, (ground sausage, pork or chicken.)
4 cloves Garlic, sliced
1 - 1" pieces Ginger Root, peeled and finely sliced
4 cups Frontier Blend Bone Broth, (Bonafide Provisions) *chicken bone broth would work nice as well
3 Tbsp Gochujang (red chili paste), optional
3 Tbsp Coconut Aminos, or tamarai / soy sauce
1 cup Kimchi
2 large Bok Choy, clusters (separated and larger pieces chopped)
8 oz Rice Noodles
Green Onion (Scallion), sliced for garnish

Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

In a medium pot over medium heat, warm the oil and add the ground sausage. Cook, breaking up the sausage into small bits until cooked through, but not browned.
Add the garlic and ginger and cook for another minute. Stir in the broth, then add the gochujang (if using), tamari and bok choy. Turn heat to a gentle simmer and cook for about 10 minutes until the bok choy is tender.
In the meantime, cook your rice noodles according to the package. Once cooked, rinse under cold water and serve into 4 bowls.
Add the kimchi to the soup and let sit for another minute to warm the kimchi. Taste and adjust seasonings, adding salt, tamari, gochujang or more kimchi juice.
Remove the pot from the heat and serve the Pork Kimchi Soup over the rice noodles.
Garnish with green scallions and serve.

Add a Note

About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	6683
Fat:	58 g
Carbohydrates:	995 g
Protein:	592 g
Cholesterol:	178 g
Sodium:	91265 mg
Fiber:	2 g
Sugars:	966 g
Calculated for total recipe.