Kimchi Noodle Soup Recipe

Name: Kimchi Noodle Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons vegetable oil; 8 mushrooms, thinly sliced; Salt and freshly ground pepper; 9 ounces fresh udon or 5 ounces dried; 6 cups chicken stock or low-sodium broth; 8 ounces firm tofu, cut into 1/2-inch cubes; 1 tablespoon soy sauce; 1/2 cup coarsely chopped kimchi; 2 scallions, thinly sliced; 1/2 teaspoon Asian sesame oil

Servings: persons

2 tablespoons vegetable oil
8 mushrooms, thinly sliced
Salt and freshly ground pepper
9 ounces fresh udon or 5 ounces dried
6 cups chicken stock or low-sodium broth
8 ounces firm tofu, cut into 1/2-inch cubes
1 tablespoon soy sauce
1/2 cup coarsely chopped kimchi
2 scallions, thinly sliced
1/2 teaspoon Asian sesame oil

1
In a large skillet, heat the vegetable oil until shimmering.
2
Add the mushrooms, season with salt and pepper and stir-fry over high heat until browned, about 8 minutes.
3
In a large pot of boiling salted water, cook the udon until al dente; drain.
4
Return the udon to the pot.
5
Add the chicken stock, tofu, soy sauce, kimchi and stir-fried mushrooms and bring to a simmer over moderate heat.
6
Add the scallions and sesame oil and serve right away.

712

kcal

Calories

Fat

Carbs

118

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 tablespoons vegetable oil, 8 mushrooms, thinly sliced, Salt and freshly ground pepper, 9 ounces fresh udon or 5 ounces dried, and more.

Yes, Kimchi Noodle Soup falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Kimchi Noodle Soup

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