Brown Rice Noodle Bowls with Tofu, Pork, and Kimchi

Ingredients

• 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 jalapeño pepper

Instructions

1. Step 1
2. 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.
3. Step 2
4. 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.
5. Step 3
6. 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.