Kimchi Broth | Cook for Your Life
kimchi, broth, noodles- Kimchi Broth- cook for your life- anti-cancer recipes

Kimchi Broth

Rated 4.3 out of 5
4.3 out of 5 stars (based on 10 reviews)

Clock Icon for Prep Time 15 min prep
Person Icon for Serving Size 4 servings
Carrot Icon for Number of Ingredients Size 8 ingredients

Unless advised by the oncologist to avoid them, the microbes in fermented probiotic foods like kimchi and sauerkraut can be very helpful to the GI systems. It can be hard though to add these foods...


  • 4 cups of water
  • ¾ cup kimchi, chopped
  • 2 tablespoons kimchi liquid
  • 1 tablespoon of mirin or dry sherry
  • 1 inch piece of kombu (dried kelp)
  • ¼ teaspoon sesame oil
  • 1 scallion, dark green part left whole, white and light green parts chopped
  • Egg noodles (optional – see Chef Tips)
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Nutrition Facts


1 cals


0 g

Saturated Fat

0 g

Polyunsaturated Fat

0 g

Monounsaturated Fat

0 g


0 g


0 g


0 g


0 g


12 mg


  1. In a stockpot, bring the water, kimchi, kimchi liquid, mirin, kombu, sesame oil, and dark green scallion top to a boil. Let simmer for at least 30 minutes. Taste the broth.
  2. When ready to eat fill bottoms of bowls with cooked egg noodles, if using and ladle the broth. Top with chopped scallions and serve.

Chef Tips

Find both kombu and mirin in the macrobiotic section of the health food store.

Kimchi is made from vegetables fermented in a spicy hot pepper paste. It can be found in many Asian markets, the most common being made from Napa cabbage. But any kind of seasonal vegetable can be used for kimchi. Some examples are carrots, daikon, red radishes or seaweed. Anything. Experiment to find the preferred one.

For those who are vegan, use soba noodles or rice sticks instead of egg noodles.

Registered Dietitian Approved

Our recipes, articles, and videos are reviewed by our oncology-trained dietitians to ensure that each is backed with scientific evidence and follows the guidelines set by the Oncology Nutrition for Clinical Practice, 2nd Ed., published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of the Academy of Nutrition and Dietetics, and the American Institute for Cancer Research and the American Cancer Society

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