Brown rice noodle bowls with tofu, pork, and kimchi from Cooking Light Magazine, March 2015 (page 110) by Keith Schroeder

  • green onions
  • chicken stock
  • Show all ingredients...

  • EYB Comments

    Can substitute pork belly for ground pork, and Korean fermented soybean paste [doenjang] for white miso.

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  • Eat Your Books

    Can substitute pork belly for ground pork, and Korean fermented soybean paste [doenjang] for white miso.

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