Korean Kimchi Udon Soup Recipe!
Hi guys!
This is another quick and easy recipe you all can make at home for breakfast, lunch, dinner, or late-night munches! It is so quick to fix, as fast as cooking instant ramen noodles but better!
If you already have delicious kimchi in the fridge, the cooking is halfway done. Let’s get started!
Bring 3 1/2 cup of veggie broth to a boil. Honestly, western veggie broth is not the best for Asian cooking. I like to make quick veggie broth with Yondu, Korean fermented vegetable sauce. Add 1 tbsp of yondu per cup of water for a quick veggie broth for all Korean cooking! You can find Yondu at any Korean groceries or Amazon!
Add the 1/2 cup chopped kimchi (more fermented is better!), 1/3 cup kimchi juice, 1 tbsp Korean soup soy sauce, and a pinch of salt to taste. If you don’t have Korean soup soy sauce, you can use tamari instead.
Bring the soup back to boil and add 2 portions of frozen udon noodles. If you want more clear soup, you can cook the noodles in a separated pot of boiling water, but this is my lazy meal, so I like to cook in the soup. If you’re using dried udon noodles, I recommend cooking in a separated pot of boiling water.
Cook the udon by following the package you’re using. Mine is 3 minutes, so that’s what I did.
When the noodles are done cooking, mix in sliced yubu. Yubu is the Korean word for Abura age. Fried beancurd. Very easy to find at any Asian grocery store in the frozen or refrigerator section.
Transfer to a serving bowl and garnish with some green onions. Enjoy!
Kimchi Udon Soup
- Total Time: 10 mins
- Yield: 2
Ingredients
- 3 1/2 cup veggie broth (I like to make quick veggie broth with Yondu, add 1 tbsp per cup of water)
- 1/2 cup well-fermented chopped kimchi
- 1/3 cup kimchi juice
- 1 tbsp Korean soup soy sauce or tamari
- Salt to taste
- 2 frozen udon noodles
- 2 yubu (aka abura age or fried beancurd), sliced
- 1 green onion, sliced
Instructions
Bring the veggie broth to a boil. Add the chopped kimchi, kimchi juice, soy sauce, and salt to taste. Bring the soup back to boil and add frozen udon noodles. (If you want more clear soup, you can cook the noodles in a separated pot of boiling water, but this is my lazy meal, so I like to cook in the soup. If you’re using dried udon noodles, I recommend cooking in a separated pot of boiling water.)
Cook the udon by following the package you’re using. When the noodles are done cooking, mix in sliced yubu. Transfer to a serving bowl and garnish with some green onions. Enjoy!
- Cook Time: 10 mins
