So, you are wondering what to do with all that kimchi are you? Okay, here is a recipe for a simple and tasty soup that I like to make for lunch on cold days (or on days when I have a cold). It only takes about 15 minutes to make and it is warm and filling.
Kimchi Noodle Soup
1 serving of dried noodles (I prefer rice noodles but thin spaghetti works as well)
1 tsp toasted sesame oil
2 tsp soy sauce (I like the flavor of Tamari soy sauce but regular soy sauce works too)
1/2 cup kimchi
1 tbls juice from the kimchi jar
3 cups chicken broth
1 scallion, finely chopped
Cook noodles in a saucepan of boiling water until done. Drain and toss the noodles with the sesame oil and soy sauce. Divide the noodles between two bowls and top with half the kimchi and kimchi juice. Meanwhile, heat the broth in a sauce pan until simmering. Crack one egg into a small bowl and gently slide it into the sauce pan. Place the lid on and simmer until the egg whites are set and the yolk is still soft, about 3 minutes. Remove the egg and place it on top of the noodles and kimchi. Repeat with the other egg. Divide the broth between the two bowls and garnish with chopped scallion.
If you would like your soup with more kick, add extra hot sauce to taste. Serves two.