Sunday, January 13, 2013

Kimchi and Tofu Udon Noodle Soup

Soon after the New Year, the hubby fell ill with a cold and bad congestion and that he had to stay home for almost a week. Days later, he got better and I was next! I’ve been sick as a dog for the whole week and was trying to get over it by eating soups, all kind of soups, almost every day but the one that actually knocked out the cold was this one – the spicy Kimchi noodle soup.

Both the hubby and I love Kimchi. He always goes to the same small Kimchi maker store in Korean Town and brought home a jar of napa cabbage Kimchi and a jar of cucumber Kimchi. We both go crazy about eating them every day, or I’d say, we fight over it every time.

This is a simplest version of making Kimchi noodle soup using chicken broth with Udon noodles and tofu. If you like Egg noodles and other type of meat, go for it. The vinegar and Sriracha hot sauce I used are optional but I really recommend for the more intense sour and spicy. Now you know how that nasty cold got knocked out of my system….for good!

What you need:   for 2 servings 

7 oz Udon noodle
5 oz Firm Tofu cubed
1 cup cabbage kimchi (chopped if cabbage still whole) + 3-4 tbsp kimchi juice
2.5 cups chicken broth
1 tbsp soy sauce
1 tbsp rice vinegar
1 tbsp Sriracha hot sauce (optional)
2 tsp toasted sesame oil
1 tbsp finely chopped green spring onion
1 tsp toasted sesame seeds
2 soft-boiled eggs

How to:

- In a medium pot, bring chicken broth to a boil over medium heat
- Add Kimchi and its juice into the pot, add soy sauce and vinegar to taste
- Add tofu and noodles into the pot and let them cook for 3-5 minutes, stir gently
- Add sesame oil and turn off the heat - Serve each bowl with soft-boiled egg and sprinkle with chopped spring onion, sesame seeds and a drizzle of sesame oil on top if you like



  1. Thanks for the recipe, I am going to try it tonight!
    Victor Michael B


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