Unless your oncologist has told you to avoid them, the microbes in fermented probiotic foods like kimchi and sauerkraut can be very helpful to our GI systems. It can be hard though to add these foods to your diet if you didn’t grow up with them. This simple recipe is a good place to start. It uses Napa cabbage kimchi to make a spicy delicious broth that you can either add noodles to or just sip on as you would a cup of tea. Either way, it’s tasty, warming and good for you.
- In a stockpot, bring the water, kimchi, kimchi liquid, mirin, kombu, sesame oil, and dark green scallion top to a boil. Let simmer for at least 30 minutes. Taste the broth.
- When ready to eat fill bottoms of bowls with cooked egg noodles, if using and ladle the broth. Top with chopped scallions and serve.
- 4 cups of water
- ¾ cup kimchi, chopped
- 2 tablespoons kimchi liquid
- 1 tablespoon of mirin or dry sherry
- 1 inch piece of kombu (dried kelp)
- ¼ teaspoon sesame oil
- 1 scallion, dark green part left whole, white and light green parts chopped
- Egg noodles (optional – see Ann’s Tips)
Ann's Tips and Tricks
You can find both kombu and mirin in the Macrobiotic section of the health food store.
Kimchi is made from vegetables fermented in a spicy hot pepper paste. It can be found in many Asian markets, the most common being made from Napa cabbage. But any kind of seasonal vegetable can be used for kimchi – carrots, daikon, red radishes, seaweed. Anything. See what you can find experiment to find the one you enjoy the most.
If you are vegan, use soba noodles or rice sticks instead of egg noodles.