KIMCHEE SEAWEED NOODLES SOUP

My colleague gave some kimchee the other day(all the way from Korea) and it has been sitting in the fridge for a number of days. since it is a pickle  it wont get spoilt easily.

Source from WIKIPEDIA ; Kimchi (Korean: 김치 Korean pronunciation: [kimtɕʰi]; English pronunciation: /ˈkɪmtʃi/), also spelled kimchee or gimchi, is a traditional fermented Korean side dish made of vegetables with a variety of seasonings. It is often described as "spicy" or "sour". ^[1][2][3] In traditional preparation Kimchi was often allowed to ferment underground in jars for months at a time.^[4] It is Korea's national dish, and there are hundreds of varieties made with a main vegetable ingredient such as napa cabbage, radish, scallion, or cucumber.^[5] Kimchi is also a main ingredient for many Korean dishes such as kimchi stew (김치찌개; kimchi jjigae), kimchi pancake (김치부침개; kimchijeon), kimchi soup (김칫국; kimchiguk), and kimchi fried rice (김치볶음밥; kimchi bokkeumbap).

I have kimchee

this packet of seaweed is given by a friend too(from Korea)

 I have some yellow noodles in the fridge, so let us make  kimchee seaweed noodles soup

KIMCHEE SEAWEED NOODLES SOUP

INGREDIENTS

2 cups (500 ml) of chicken broth/stock

200 g of yellow noodles

150 g of kimchee

1 packet of seaweed., cut into strips

5 prawns (shelled)

10 pieces of sliced chicken 

1 piece of fish cake, sliced

1 egg

1 stalk of mustard green(any green leafy of your choice)

METHOD

1. Bring 2 cups of chicken stock to a boil.

2. Put in kimchee, let it cook for 2 minutes.

3. Put in the sliced chicken,fish cake slices and the yellow noodles. Let it cook for a minute.

4. Lastly put in prawn and vegetable, give it a quick stir. crack in an egg, off the fire .

5. Pour soup into a serving bowl, top with seaweed.

6. Top with extra kimchee if you love them.

love the crunchiness of the kimchee

ENJOY