Kimchi, a staple in Korean cuisine, is made from fermented cabbage, radish, and other nutrient-rich vegetables. Beyond its tangy, spicy-sour flavor, the fermentation process gives kimchi gut-friendly benefits, making it a flavorful and functional food.
Health Benefits of Kimchi
During fermentation, lactic acid bacteria (LAB) are produced, giving kimchi its signature tang similar to sauerkraut. LAB are probiotics that help support a healthy gut microbiome. Studies also suggest that kimchi may have additional benefits, including anti-inflammatory properties, immune support, and promoting brain and skin health.
To retain these benefits, it’s best to eat probiotic-rich foods like kimchi raw or add them at the end of cooking, since extended high heat may reduce their potency.
Ingredients (Serves 2)
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Your choice of noodles (such as soba, udon, or rice noodles)
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2 teaspoons neutral vegetable oil
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2 cloves garlic, minced
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1 green onion, chopped
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3 to 4 shiitake mushrooms, thinly sliced
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⅓ cup napa cabbage kimchi, chopped
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2 teaspoons Korean red pepper powder (gochugaru)
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2 cups low-sodium vegetable broth
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6 oz extra-firm tofu, sliced
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3 cups of your favorite vegetables (such as bean sprouts, enoki mushrooms, napa cabbage, spinach)
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1 teaspoon sesame oil, additional kimchi, and chopped green onions (optional, for garnish)
Instructions
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Cook the noodles according to package instructions. Set aside.
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In a medium pot, heat the oil over medium heat. Add mushrooms, garlic, and green onion. Sauté until fragrant.
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Stir in the chopped kimchi and cook for another 5 minutes.
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Pour in the vegetable broth and add the Korean red pepper powder. Bring to a boil, then reduce heat and simmer for 5 minutes.
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Add the tofu and extra vegetables. Simmer until everything is heated through and the vegetables are tender.
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To serve, place the cooked noodles in bowls and ladle the soup over top. Garnish with green onions, extra kimchi, and a drizzle of sesame oil if desired.