Grandma's Rainy Day Kimchi Noodle Soup
45 mins (prep 30, cooking 15)
21 ingredients
4 servings
This is a variation of another dish my grandmother made when she stayed with us. Don’t let the number of ingredients freak you out. They’re mostly seasoning and spices and not a lot of chopping, mincing, or dicing. Bok choy and shitake mushrooms are two of my favorite vegetables and I added these two items to the recipe. I also switched out the anchovies broth for water and added dashida, which is a soup stock that comes in anchovy, clam or beef flavors. I use beef dashida.

Categories:  <-60-mins , pasta,-rice-and-grains , weeknight , meat , soups-&-stews , vegetable , time-to-make , asian , korean ,
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Serving Size (659.75 g)
Servings 4
Amount per Serving
Calories 316.34 Calories from Fat 166.86
% Daily Value *
Total Fat 18.54g 114.07%
Saturated Fat 3.74g 74.74%
Trans Fat 0.29g %
Cholesterol 16.56mg 22.08%
Sodium 1185.2mg 197.53%
Total Carbohydrate 27.85g 37.13%
Dietary Fiber 6.12 g 97.88%
Sugars 7.72 g %
Protein 11.75g 93.98%
Vitamin A 881.74IU% Vitamin C 46.07mg%
Calcium 246.66mg% Iron 1.68mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
fresh chinese egg noodles, pork tenderloin, dashida, firm tofu, baby bok choy, dark sesame oil, salt and pepper, sriracha sauce