fbpx Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Kimchi Udon Soup

  • Author: Seonkyoung Longest
  • Total Time: 10 mins
  • Yield: 2 1x


  • 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


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