This Kimchi Soup with Malony Glass Noodles is an easy weeknight soup made in just 15 minutes. Loaded with kimchi, pork, and egg, it will keep you warm and cozy all seasons long!

Kimchi Soup with Malony Glass Noodles

INGREDIENTS

• 1 green onion/scallion
• 2 large eggs (50 g each w/o shell)
• 1 Tbsp sesame oil
• ¼ lb ground pork (113 g)
• 1 clove garlic
• 1 Tbsp sake
• ⅓ cup kimchi (60 g; increase more if you like it spicy)
• 1 ½ cup chicken stock/broth
• 1 ½ cup water
• ½ tsp kosher/sea salt (I use Diamond Crystal; Use half for table salt) (to taste)
• freshly ground black pepper (to taste)
• 1.8 oz Malony (Glass Noodles) (50 g; You can purchase at Japanese grocery stores and Rakuten)
• 1 tsp toasted white sesame seeds

INSTRUCTIONS

1. Gather all the ingredients.
   
2. Cut the green onions into thin rounds and set aside.
3. In a small bowl, whisk the eggs.
4. In a saucepan, heat the sesame oil over medium heat.
5. When it’s hot, add the ground pork and break into small pieces with the wooden spatula.
6. Add minced garlic and sake and cook until the pork is no longer pink.
7. Add the kimchi and cook for 1 minute.
8. Add chicken stock and water.
9. Bring the soup to a boil and taste the soup.
10. Season the soup with salt and freshly ground black pepper to your taste.
11. Turn the heat to medium-low and add Malony. Cook, stirring occasionally, for 7 minutes.
12. Slowly drizzle the egg over the soup and cook without touching for 1 minute.
13. Divide the noodles into 2 bowls and pour the soup.
14. Sprinkle sesame seeds and garnish with green onion. Serve hot.

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