- Fresh Noodles
- Chicken Stock
- Protein (cooked chicken, beef or pork)
- Boiled Eggs
- Green Onions
- 64 oz Chicken broth
- 32 oz Vegetable broth
- 2 Cups thin slice boneless pork chops
- Shiitake Mushrooms rehydrated
- Bean Sprouts
- 32 oz water
- Sesame Oil
- Soy Sauce
- Kimchee (spivey)
- Sriracha Hot (spivey) Chili Sauce
- I don't use any measurements (except for 750ml of beer)
You choose pork, beef, chicken for this noodle dish. Once your protein is decided, slice thin and set asside. Bring your stock to a boil, and add your protein to cook through (approx 4-7 minutes) then add your noodles at the very end, as they will cook quickly (1-3 minutes additional). Optionally, I add rehydrated mushrooms and some of the mushroom broth as well as bean sprouts.
Once satisfied that the noodles and meat are cooked through, take your broth off the heat. Now, stir in two eggs quickly stirring them to incorporate them in to the broth, like egg drop soup. Once done with this, serve into bowls and have the condiments available to be added per each person's choice.
Traditionally, add 1-2 tbs of sesame oil, approximately the same amount of soy sauce (we use a low sodium variety), a hand full of chopped green onions and 1/3 cup of diced kimchee. Add the Sriracha Hot Chili sauce to your liking. I tend to add a fair amount. Taste as you add your kimchi and hot sauce as the kimchee will add heat to this dish as well.