Kimchi Udon Noodle Soup is a delicious, hot, spicy and nourishing soup to warm you up on a cold day. Udon complements kimchi in this simple and tasty recipe.
What is kimchi?
If you have to ask, then maybe Fusion Craftiness is for you:)
Kimchi is a common and revered side dish in Korean cuisine. This dish dates back several hundred years. Kimchi is salted and fermented vegetables. The most common variety in the West is made of cabbage but Kimchi can be made with Korean radishes, scallions and cucumber. Common variations include adding ginger, garlic, gochugaru ( a Korean chile pepper ), salted fish and spices.
Oh, and it happens to be the national dish of Korea.
Are people really that passionate about Kimchi?
Well, let’s see…
“To ferment your own food is to lodge a small but eloquent protest – on behalf of the senses and the microbes – against the homogenization of flavors and food experiences now rolling like a great, undifferentiated lawn across the globe. It is also a declaration of independence from an economy that would much prefer we remain passive consumers of its standardized commodities, rather than creators of idiosyncratic products expressive of ourselves and of the places where we live, because your pale ale or sourdough bread or kimchi is going to taste nothing like mine or anyone else’s.” – Michael Pollan, Coooked: A Natural History of Transformation
The story about this recipe
Well, I LOVE soup! Soup is very forgiving. You basically put stuff you normally like in a pot, add some liquid and heat it up. Sometimes you puree it, and sometimes you leave it chunky. Sometimes you cook it for many hours over low heat and sometimes you just ‘bruise’ the ingredients and serve it quick. You may want to serve with crusty bread, grilled cheese or crackers. There are infinite variations and personal preferences.
I made this soup up on a cold Winters day. A day when I had a jar of kimchi and some fresh Udon noodles in my fridge. I looked around at what else I had and came up with this gem. I have made it several times, each time a little different than the last, because I keep experimenting. Soup is a culinary experimenters playground.
This article was originally published Feb 16, 2016. The recipe and pictures have been updated. Enjoy friends!Print
7 oz fresh Udon noodles
3 cups of soup base (either half of the soup base the noodles come with or your own)
1 tsp fish sauce
1 tsp sesame oil
1 cup Kimchi (Usually found in refrigerator section of produce area)
2 cups fresh, packed spinach
2 eggs, hardboiled, cut in half length wise or fried
1 scallion chopped
1 cup cilantro, chopped
Optional Garnish: Juice from fresh lime wedge, chili oil, gochugaru flakes (Korean chili powder), black sesame seeds, soy sauce
- Place first 2 ingredients in medium sauce pan, bring to simmer over medium heat.
- Add fish sauce and sesame oil, simmer 3 minutes.
- In two large bowls, add spinach and kimchi.
- Divide the udon noodles between the two bowls and pour the broth on top.
- Add cilantro, scallions, eggs and optional garnishes.
This makes two large servings or 4 small appetizers.
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