Leftover rotisserie chicken, diced up daikon radish, and kimchee in a chicken broth with udon noodles. It wasn’t hot enough for me, so I readily used chili garlic sauce.
This soup was even simpler – cubed tofu, sweet potato noodles, and kimchee in a chicken broth. And once again I used lots of chili garlic sauce.
1 comment:
Sweet potato noodles are so good. I love how chewy they are.
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