kimchi, broth, noodles- Kimchi Broth- cook for your life- anti-cancer recipes

Kimchi Broth

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Clock Icon for Prep Time 15 min prep
Person Icon for Serving Size 4 servings
Carrot Icon for Number of Ingredients Size 8 ingredients

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...


Ingredients


  • 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)

Nutrition Facts

Calories

1 cals

Fat

0 g

Saturated Fat

0 g

Polyunsaturated Fat

0 g

Monounsaturated Fat

0 g

Carbohydrates

0 g

Sugar

0 g

Fiber

0 g

Protein

0 g

Sodium

12 mg

Directions

  1. 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.
  2. When ready to eat fill bottoms of bowls with cooked egg noodles, if using and ladle the broth. Top with chopped scallions and serve.

Chef Tips

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.

Registered Dietitian Approved

All our recipes are created by chefs and reviewed by our oncology-trained staff Registered Dietitian, Kate Ueland, MS, RD, to ensure that each is backed with scientific evidence and meets the standards set by the Academy of Nutrition and Dietetics.



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