Ingredients with Measurements:
- 8 oz. dried somen noodles
- 1 cup kimchi, chopped
- 8 oz. firm tofu, cubed
- 4 cups vegetable broth
- 2 tbsp. gochujang (Korean red pepper paste)
- 1 tbsp. soy sauce
- 1 tbsp. sesame oil
- 2 cloves garlic, minced
- 1 tbsp. ginger, grated
- 2 green onions, sliced
- 1 tbsp. sesame seeds, toasted
Special equipment needed:
- Large pot
- Colander
- Mixing bowl
- Serving bowls
Step-by-step instructions:
1. Cook the somen noodles according to the package instructions. Drain and rinse under cold water. Set aside.
2. In a large pot, heat the vegetable broth over medium heat. Add the chopped kimchi, cubed tofu, gochujang, soy sauce, sesame oil, minced garlic, and grated ginger. Stir to combine.
3. Bring the broth to a boil, then reduce the heat and let it simmer for 10-15 minutes, until the tofu is heated through and the kimchi is tender.
4. Divide the cooked somen noodles among serving bowls.
5. Ladle the kimchi and tofu broth over the noodles.
6. Garnish with sliced green onions and toasted sesame seeds.
Time:
Preparation time: 15 minutes
Cooking time: 20 minutes
Temperature:
Medium heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 280
Total fat: 7g
Saturated fat: 1g
Cholesterol: 0mg
Sodium: 1300mg
Total carbohydrates: 45g
Dietary fiber: 3g
Sugar: 3g
Protein: 11g
Substitutions for ingredients:
- Dried somen noodles can be substituted with any thin noodles such as vermicelli or angel hair pasta.
- Vegetable broth can be substituted with chicken or beef broth.
- Gochujang can be substituted with sriracha or any other hot sauce.
- Firm tofu can be substituted with any protein such as chicken, shrimp, or beef.
Variations:
- Add vegetables such as sliced mushrooms, shredded carrots, or baby spinach to the broth.
- Use udon noodles instead of somen noodles.
- Add a boiled egg to each serving bowl for extra protein.
Tips and tricks:
- Toast sesame seeds in a dry pan over medium heat for 1-2 minutes, stirring constantly, until golden brown and fragrant.
- Use a slotted spoon to serve the kimchi and tofu over the noodles to avoid too much broth in the serving bowls.
- Adjust the amount of gochujang according to your preferred level of spiciness.
Storage instructions:
Store any leftover kimchi and tofu broth in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the broth in a pot over medium heat until heated through. Cook fresh noodles separately and add them to the reheated broth.
Presentation ideas:
Serve the Kimchi and Tofu Janchi Guksu in individual bowls with chopsticks and spoons.
Garnishes:
Garnish with sliced green onions and toasted sesame seeds.
Pairings:
Serve with a side of steamed rice and Korean side dishes such as kimchi, pickled vegetables, or seaweed salad.
Suggested side dishes:
Steamed rice, kimchi, pickled vegetables, seaweed salad.
Troubleshooting advice:
- If the broth is too spicy, add more vegetable broth to dilute the spiciness.
- If the broth is too salty, add more water to dilute the saltiness.
Food safety advice:
Make sure to cook the noodles and broth thoroughly to avoid any foodborne illnesses.
Food history:
Janchi Guksu is a traditional Korean noodle soup that is often served at weddings and other celebrations. It is usually made with a clear broth and various vegetables and proteins.
Flavor profiles:
This Kimchi and Tofu Janchi Guksu has a spicy and tangy flavor from the kimchi and gochujang, balanced by the savory broth and nutty sesame oil.
Serving suggestions:
Serve hot and enjoy as a comforting and flavorful meal.
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Region: Korean