Brown Rice Noodle Bowls With Tofu, Pork, And Kimchi

• 4 ounces ground pork or diced fresh pork belly
• 4 1/2 cups unsalted chicken stock
• 1 1/2 cups water
• 1/4 cup shallots, sliced
• 2 tablespoons white miso or doenjang (Korean soybean paste)
• 1 tablespoon gochujang (Korean red chile paste)
• 1 tablespoon minced garlic
• 1 teaspoon fish sauce
• 1 pound firm water-packed tofu, cubed
• 8 ounces (about 1 cup) kimchi, spicy
• 4 ounces thin brown rice noodles (mai fun)
• 1/2 cup sliced mushrooms
• 1/2 cup julienne-cut daikon radish
• 6 tablespoons sliced green onions
• 2 tablespoons sliced serrano or jalapeno pepper

1. Heat a medium skillet over medium heat. Add pork; cook 10 minutes or until crisp, stirring to crumble. Remove pork from pan with a slotted spoon; discard drippings.
2. Bring stock, 1 1/2 cups water, and next 5 ingredients (through fish sauce) to a boil in a Dutch oven. Add pork to pan. Reduce heat, and simmer 10 minutes. Add tofu and kimchi; reduce heat to low.
3. Prepare noodles according to package directions. Add noodles to pan; cook 4 minutes or until heated. Divide soup among 6 bowls; top with mushrooms, radish, onions, and serrano.
4. VARIATION:
5. Chicken-Bok Choy Noodle Bowls: Use 3 halved baby bok choy (about 6 ounces) in place of kimchi. Omit the pork. Rub 1 pound skinless, boneless chicken thighs with the gochujang and 1 tablespoon sugar; grill over medium-high heat 4 minutes on each side. Let stand 10 minutes; cut into large dice, and place on top of stew. Serves 6 (serving size: about 1 1/3 cups soup plus garnishes) Calories 302; Fat 3g (sat 3g); Sodium 488mg

ground pork, water, shallots, white miso, gochujang, garlic, fish sauce, water, brown rice noodles, mushrooms, juliennecut daikon radish, green onions, serrano

Taken from www.myrecipes.com/recipe/brown-rice-noodle-bowls-tofu-pork-kimchi (may not work)