My mom bought this massive bucket of kimchi from Costco (you'll be seeing other kimchi posts later). It's starting to get cold in Chicago and I keep looking at this bucket of kimchi...I CAN MAKE KIMCHI NOODLE SOUP! It's so easy. I know I tell you everything is easy, but this one really is. All you need to do is throw everything in the pot.
I love making soups with daikon radish and carrots. I didn't have carrots so daikon radish will have to do for now. I start by cooking down the radish. The soup will taste like kimchi once you add it, but the daikon adds another flavor, and it's healthy! While I'm cooking the daikon, I also soak the clear mung bean noodles in water, to soften the noodles. That way, when you add the noodles into the soup, it doesn't soak up ALL the soup.
I love mushrooms and bok choy, so I added some of that. You can add whatever kind of mushrooms, I only had enoki and regular mushrooms. You can also add napa cabbage or tofu. The kimchi from the bucket comes in large pieces, cut the kimchi into smaller pieces - it cooks faster and it's easier to eat!
I added Sriracha and chili paste to add more flavor and color. Don't forget to salt your soup! Last but not least, our tasty eggs! This recipe is great for a cold winter day or any day really. I eat hot soups on hot summer days too, haha!
Enjoy and thanks for reading!