Unless advised by the oncologist to avoid them, the microbes in fermented probiotic foods like kimchi and sauerkraut can be very helpful to the GI systems. It can be hard though to add these... foods to the diet if not used to them. This simple recipe is a good place to start. It uses Napa cabbage kimchi to make a spicy delicious broth that can be either added to the noodles or just sip on like a cup of tea. Either way, it’s tasty, warming and good.
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.
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. Some examples are carrots, daikon, red radishes or seaweed. Anything. Experiment to find the preferred one.
For those who are vegan, use soba noodles or rice sticks instead of egg noodles.
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