Kimchi Noodle Soup

Ingredients

• 2 cups (470ml) vegetable broth 2 cups (470ml) vegetable broth
• 1 cup (235ml) kimchi, chopped 1 cup (235ml) kimchi, chopped
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 teaspoon ginger, grated 1 teaspoon ginger, grated
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 1 tablespoon gochujang (Korean red pepper paste) 1 tablespoon gochujang (Korean red pepper paste)
• 4 ounces (113g) mushrooms, sliced 4 ounces (113g) mushrooms, sliced
• 2 cups (470ml) water 2 cups (470ml) water
• 8 ounces (227g) udon noodles 8 ounces (227g) udon noodles
• 2 cups (60g) spinach 2 cups (60g) spinach
• 2 green onions, sliced 2 green onions, sliced
• 1 tablespoon sesame oil 1 tablespoon sesame oil
• Salt, to taste Salt, to taste

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 4g, 0.5g
• Carbohydrates (total, sugars): 48g, 6g
• Protein: 8g
• Fiber: 4g
• Salt: 2g

Preparation

1. 1.
   In a large pot, combine the vegetable broth, chopped kimchi, minced garlic, grated ginger, soy sauce, and gochujang. Bring to a boil over medium heat.
2. 2.
   Add the sliced mushrooms and water to the pot. Reduce the heat to low and simmer for 10 minutes.
3. 3.
   Meanwhile, cook the udon noodles according to the package instructions. Drain and set aside.
4. 4.
   Add the spinach to the pot and cook for an additional 2 minutes until wilted.
5. 5.
   Stir in the cooked udon noodles and green onions. Cook for another 2 minutes to heat through.
6. 6.
   Remove the pot from heat and drizzle with sesame oil. Season with salt to taste.
7. 7.
   Serve the Kimchi Noodle Soup hot, garnished with additional green onions if desired.

Treat your ingredients with care...

• Kimchi — Use well-fermented kimchi for the best flavor. If you prefer a milder taste, rinse the kimchi before using.
• Gochujang — Adjust the amount of gochujang according to your spice preference. Add more for extra heat or reduce for a milder version.
• Udon noodles — Cook the noodles al dente to prevent them from becoming too soft in the soup.
• Spinach — You can substitute spinach with other leafy greens like bok choy or kale.
• Sesame oil — Use toasted sesame oil for a more pronounced nutty flavor.

Tips & Tricks

• For a heartier version, add tofu or sliced chicken to the soup.
• Customize the toppings by adding a soft-boiled egg, sliced radishes, or kimchi pancakes.
• Adjust the spiciness by adding more or less gochujang.
• Make a larger batch of the soup base and freeze it for future use.
• Serve the soup with a side of steamed rice for a complete meal.

Serving advice

Serve the Kimchi Noodle Soup hot in individual bowls. Garnish with additional green onions for a pop of color and freshness. Pair it with a side of steamed rice or enjoy it on its own for a satisfying and flavorful meal.

Presentation advice

Present the Kimchi Noodle Soup in vibrant bowls that showcase the rich red color of the soup. Arrange the noodles, kimchi, and vegetables beautifully on top to create an appetizing visual appeal. Serve with chopsticks and a spoon for an authentic Korean dining experience.