| Ingredients | | | | - Sriracha sauce (Optional but highly recommended.) |
| - 16 Ounce bag of fresh Chinese egg noodles (Lo | | | | Directions |
| mein noodles) | | | | In a large pot add vegetable oil and garlic and |
| - 3 Tablespoons vegetable oil | | | | sauté until soft. Add pork and cook until it is slightly |
| - 6 Cloves garlic, minced | | | | browned. Season with salt, pepper and rice wine |
| - 8 Ounces pork tenderloin, thinly sliced | | | | vinegar and stir for 2 minutes. Add kimchi and |
| - 2 Teaspoons rice wine vinegar | | | | sauté for 3 minutes. |
| - 6-8 Cups water | | | | Add the water, soy sauce, dashida, and ginger. Stir |
| - 3 Tablespoons soy sauce | | | | and simmer on low heat for about 15 minutes. Add |
| - 2 Tablespoons dashida powder (Beef flavored soup | | | | the mushrooms and tofu and turn up the heat to |
| stock) | | | | medium. Cook for 3 minutes. |
| - 2 Teaspoons ginger, grated | | | | Carefully add the egg noodles, bok choy and just |
| - 2 Cups cabbage kimchi, chopped in big pieces | | | | enough water to cover all of the ingredients. Stir |
| - 4 Ounces shitake mushrooms, thinly sliced | | | | gently and scrape the bottom of the pot to make |
| - 7 Ounces firm tofu, cut into 1-inch squares | | | | sure the noodles are not sticking. Season with salt |
| - 4 Baby bok choy, quartered | | | | and pepper. Simmer for 3 minutes. |
| - 2 Scallions, thinly sliced | | | | Putting It All Together |
| - 2 Teaspoons dark sesame seed oil | | | | Equally divide the soup in four large bowls. Drizzle the |
| - Salt and pepper to taste (Add a little salt and | | | | sesame seed oil and top with scallions. For that extra |
| pepper at a time and taste as you go. The kimchi | | | | kick and flavor, add sriracha sauce (For those who |
| and soy sauce may be enough salt for your taste.) | | | | can handle the heat). |