Kimchi Miso Noodle Soup

Kimchi Miso Noodle Soup

I've stopped going to my favorite Japanese Hot Pot place in San Francisco (Shabu House) because I discovered they use MSG in their broth. And I found out in the most distressing way.

Me: This hot pot is especially salty today. Do you think they use MSG?
Friend: No- of course not- I wouldn't come here if they used MSG.
Me: Excuse me (to waitress)- is there MSG in this?
Waitress: (nods fervently)

Kimchi Miso Noodle Soup

Kimchi Miso Noodle Soup

I mean this place is delicious enough to keep me going there, but something about opting in to MSG didn't feel right to me.

Side NoteShabu House, if you ever consider using MSG-free spicy miso broths, please contact me personally. 

I set out on a mission to create a similar broth without MSG. If you've tried spicy miso broth, you know that the flavor is spicy and tangy, which is a hard flavor to replicate without a salty substance, like MSG.

Wildbrine Japanese Miso & Horseradish has been catching my eye. It's fermented miso and kimchi snack that is in the vegan/gluten-free section of the chilled food aisles.

This Recipe is:
Gluten-free
Vegetarian (but can easily be made non veg)
Can be made vegan (don't add the egg)
Inspired by Grandma's Rainy Day Kimchi Noodle Soup

Ingredients

  • Wildbrine Japanese Miso & Horeradish
  • Udon noodles/ Shirataki Noodles if you're feeling spunky
  • At least 1/2 package of mushrooms
    • Get Crimini/Baby Bellas if you're at a non-Asian supermarket
    • If you're at an Asian supermarket, get all the mushrooms: Shittake, Enoki, Wood Ear!
  • 2 Green Onions
  • Low Sodium Soy Sauce (or Tamari)
  • 1 egg (not necessary)
  • Other fun veggies (have fun with it): Bok Choy, Spinach, Carrots, Tofu etc.
  • Water
  • Vegetable oil
  • 4 Cloves of Garlic
  • Rice Vinegar
  • Ginger

Instructions

  1. Add 1 tbsp of vegetable oil to pot.
  2. Add 4 cloves of minced garlic and saute until browned. (NOT burnt)
  3. Add 2 tsp of ginger and 2 tsp of rice wine vinegar.
  4. Add 2 cups of Wildbrine Kimchi and stir fry for 5 minutes.
  5. Add 6 cups of water and bring to a boil.
  6. Add 3 tsp  soy sauce, 2 tsp ginger, and mushrooms. Let boil for 7 minutes.
  7. Drain Shirataki Noodles and add to soup and crack an egg on top. Let the soup come back to a boil. 
  8. Add in leafy veggies (like Spinach, Bok Choy). Let boil for 2 minutes.
  9. Add soy sauce and Sriracha to taste. 
  10. Top with chopped up green onion.

Conclusion

Wildbrine is an easy way to add the tangy kimchi flavor to a soup. Shirataki noodles are in no way a perfect substitute for Udon noodles, but they are low calorie and have a nice chewy bite to them.

Shirataki Noodles - Would I buy them again? Yes.
Wildbrine - Would I buy this again? Yes.

If you like this post, you like these recipes: 

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Finding food that worth the calories.