Kimchi & Udon Noodle Soup

DSC_2701 (800x533) (800x533) My husband and I are big fans of Korean food. I love Korean food especially in the winter. This is my take on the Korean dish called Kimchi jigae. Hot and spicy and delicious! A spoonful of Korean chili powder or gochugaru gives you a mild spicy flavor. You may add more or less if desired.

Kimchi & Udon Noodle Soup
Serves 2
  1. 2 cups of thick udon noodles (I used a store-bought packaged udon noodles)
  2. 1 tbsp Korean chili powder
  3. 1 cup kimchi
  4. 1 tbsp soy sauce
  5. 1 medium sized onion, chopped
  6. 2 cloves garlic, chopped
  7. 3 cups water or chicken broth
  8. 1 cup soft tofu cut in chunks
  9. 2 tbsps chopped scallions
  10. 2 tbsps sesame oil
  11. salt to taste
  1. On low heat, cook chili powder and sesame oil, stirring constantly for about 2 minutes until it becomes like a paste.Do not cook sesame oil and chili powder on high heat, you don't want a burnt taste. Add the onions. Turn the heat up to medium. Saute until onions are translucent. Add garlic and kimchi and cook for another minute. Add water & soy sauce. Bring to a boil. Add udon noodles and cook for 2 minutes stirring gently. Add tofu and scallions. Cook for another minute. Add salt or more soy sauce to taste.
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One comment

  1. Don Cameron says:

    I’ve made this soup twice now and it just gets better! Certainly a great meal for a cold winters day, it warms you right up. Thanks for the recipe!

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