Kimchi Soup Shirataki Noodle with Microgreen Pea Recipe

This fiery and hearty Kimchi soup is a perfect comfort food especially on a cool weather or rainy day. You will never get tired of this dish because it’s so quick and easy to prepare and they are also very nutritious and satisfying. Here, we prepare the recipe with the zero calories Shirataki noodle (Konjac Noodle / Miracle Noodle), so you can eat a big portion without the guilt. There is so much goodness in this meal, the probiotics in the fermented Kimchi and nutrients packed in the Microgreen Pea, potentially improved your health.

Grow your nutrient-rich microgreens for this recipe:

Grow with love, cook with joy, eat hearty! More than just salad and garnish, we help make everyday food delicious with microgreens. Even we do make salad, we don’t make bland salad. Microgreens are so nutrient-rich, their nutrient content is concentrated that means they often contain higher nutrients than the same quantity of their matured counterparts. Each microgreen has their very own unique characteristic and taste that can turn into various dishes with different experiences. We try our best to pair them with the food combination for maximum impact, a selection of delicious recipes ideas that you can easily make at home. You will be amazed by how microgreens can elevate the presentation, flavours and sensations of your dishes. Start your exploration of our Kimchi Soup Shirataki Noodle with Microgreen Pea recipe now! Moreover, it’s so fun and easy to grow your own microgreens, freshly harvest from kitchen counter top to your meals, it cannot get any fresher than that. We use Microgreen Big Leaf Pea in this recipe, but you can use any other Microgreen Pea. Alternatively, Microgreen Beans, Sunflower, Convolvulus Kangkung are great options for this recipe too.

Ingredients

1 packet of Shirataki noodle (150g)
½ tablespoon Sesame oil
½ onion, slice or chopped
1 clove of garlic, peeled
1 cup chopped Kimchi
½ cup Kimchi juice
2 ½ tablespoon Gochujang paste
5 cup chicken stock
A bunch of oyster mushroom
5-10 prawns, peeled
100g Microgreen Pea

Methods

Prepare Shirataki noodle: Shirataki noodle have an unpleasant fishy odour when you open them. To get rid of the odour and to enhance the texture of the noodle, we recommend to first drain the liquid from the packet, then rinse it under running water. Boil them in a hot water for a few minutes. Pan-fry them without oil, we find this step is important to enhance the texture of the noodle and helps the noodle to absorb more flavours from the soup. Set aside. Of course, you can skip this step if the odour doesn’t bother you, just rinse them and set aside.
Take a tablespoon of Kimchi juice and ½ tablespoon Gochujang paste to marinate the prawns. Set aside.
Sauté onion and garlic in a soup pot with sesame oil.
Add chopped Kimchi, Kimchi juice, Gochujang paste and stir fry for a few minutes.
Add chicken stock and bring to boil for 20-30 minutes until the flavours are concentrated. Add Shirataki noodle to boil for the last 10 minutes.
Add oyster mushroom and prawns, until it’s cooked.
Add Microgreen Pea and blanch it quickly on the hot soup. Alternatively, serve Microgreen Pea as a side and submerge them in a hot soup when serve, like eating Vietnamese Pho. Here, we garnish our dish with Microgreen Broccoli and Purple Kohlrabi.

Notes:

Add protein: You can add poultry, pork or beef and tofu in this dish.
Swap with other microgreen: You can swap or add on other microgreens such as, Microgreen Pearl Soy Bean & Black Bean (it will taste like an luxurious version of Mung Bean Sprout / Taugeh), Red Rice Bean & Creeping Bean (the thin and tall willowy stalks are great for soupy meals), Microgreen Convolvulus Kangkung or Microgreen Sunflower.