Kimchi Noodle Soup

Shame on me for not making stock from scratch. Meh... I've been busy. Avert your eyes while I dump some bouillon into boiling water. It tastes like Lipton chicken noodle soup (minus the noodles) and I do like me Lipton chicken noodle soup.

According to the container, one tablespoon is the equivalent to 1 cube. Doling it out, it looked much more than a cube, but I thought "you never know... those cubes look amazingly packed. Long story short, I made too much base... what the heck was I going to do with 10+ cups of base? Let me think. Two soups? Sure, I'm game.

Kimchi Noodle Soup

Chicken broth/bouillon/whatevs (I used ~6 cups)
2 packages tofu, cubed
1 can sliced bamboo shoots
1 can sliced water chestnuts
1 can sliced mushrooms
1 package sweet potato noodles
Kimchi

In a pot add the broth, bamboo shoots, water chestnuts, and mushrooms. Cook on medium heat and bring to a boil. Once boiling, add the kimchi (amount depends on your love of kimchi) and noodles. Reduce heat to low and cover, stirring occasionally. When the noodles are cooked (they become transparent-ish), add the tofu and cook until the tofu is warmed through. If it isn't hot enough for you, feel free to add on the siracha sauce.

I loved the sweet potato noodles. Nice change from the bean thread/ramen/udon type noodles. I bought it at International, but you should be able to find them up at the Asian supermarket. Or maybe Kim's... I think I saw Korean on the package.