Easy Kimchi Soup Noodle recipe

200-250g napa cabbage kimchi including juices(白菜キムチ）（배추김치）

1 cup water

3 cups broth(I use bonito stock, but you can use chicken or beef etc.)

300-400 g sliced pork (any meat is fine, really)

tofu (silken(slice into large chunks and gently put into pot) or firm( cubed), whichever you like)

egg, hardboiled and peeled

garlic, minced

noodles (any kind of noodles are okay, i like kudzu noodles 칡 냉면 , and shirataki noodles しらたき　because they don’t get soggy, no matter how long you boil）

1. Stir fry the meat with a little oil and garlic until cooked.

2. Add water, stock, and kimchi. Bring to a boil, stir occasionally.

3. Add tofu, noodles and egg. Bring to a boil again on medium heat.

**If you are using shirataki, don’t forget to drain the noodles first**

4. If it isn’t spicy enough, you can add kochujang chili paste.

The longer it cooks, the better it tastes ^_^

Makes about 4 servings.

Let me know how your soup turns out