Directions
Subtitle: Perfect for those who love both spicy kimchi and comforting noodles!
Quick Description: This spicy kimchi udon soup recipe is perfect for a cold winter day or a warm summer night. It features fresh vegetables, fermented kimchi, and whole grains, making it a nutrient-dense meal that will leave you feeling satiated and energized all at once.
Ingredients List:
1/4 cup (60ml) canola oil
1 tsp. sesame seeds
1 tsp. minced garlic
1/4 onion, finely chopped
1 clove of garlic, smashed
1 tsp. ginger, grated
1 tsp. chili powder
1 1/2 cups (375ml) low sodium chicken broth
1/2 – 1 cup (150 – 250ml) water, as needed
1 package (8 oz.) firm tofu, cubed
1 cup (240g) cooked medium rice noodles
1 cup (180g) cooked long grain rice noodles
1 cup (180g) cooked short grain rice noodles
2 cups (160g) cooked vermicelli noodles
1/2 tsp. sea salt, divided
1 tbsp. sugar
1/2 tsp. black pepper
1/2 tsp. red pepper flakes
1 lb. (454g) spinach leaves
1 large carrot, shredded
1 large cabbage, thinly sliced
1 bunch green onions, trimmed and thinly sliced
1/4 pound (160g) firm tofu, cut into 1/4-inch (6mm) strips
1 jar (14.5oz./400g) pickled radish, drained
1 jar (14.5oz./400g) water chestnuts, drained
1 jar (14.5oz./400g) fermented red cabbage, drained
Instructions:
Step 1: Heat the canola oil in a large pot over medium heat until shimmering. Add the sesame seeds and swirl them around the pan to lightly toast them. Remove from the heat.
Step 2: Return the pot to medium heat and add the minced garlic, chopped onion, smashed garlic cloves, grated ginger, and stir fry until fragrant, about 1 minute. Stir in the chili powder, then pour in the chicken broth and bring it to a boil over high heat. Reduce the heat to medium, cover, and simmer for 10 minutes.
Step 3: Meanwhile, soak the firm tofu in ice water to remove excess oil and soften it slightly. Drain the tofu well and set aside. Increase the heat under the pot to medium-high.
Step 4: Add the rice noodles and cook, stirring constantly, until they start to become translucent and just barely coated with the broth, about 5 minutes. Add the remaining noodles one type at a time, following the same method. Once all the noodles have been added, increase the heat to high and cook, stirring occasionally, until the noodles are fully cooked through, about 3-5 minutes longer.
Step 5: While the noodles cook, prepare the rest of the ingredients. Finely dice the carrots, thinly slice the cabbage, and thinly slice the green onions. Cut the tofu into small pieces and cut the radishes and water chestnuts into smaller pieces. Shake the remaining two jars of fermented vegetables and place their contents into separate bowls.
Step 6: When the noodles are almost done, add the spinach leaves and continue to cook, stirring occasionally, until they begin to wilt, about 1-2 minutes. Add the carrot, cabbage, and green onions and mix thoroughly with the other ingredients. Cook for another 1-2 minutes to allow the vegetables to steam and release their moisture.
Step 7: Add the seasonings to taste, including the sea salt
Steps
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1
Done
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Step 1: Heat the canola oil in a large pot over medium heat until shimmering. Add the sesame seeds and swirl them around the pan to lightly toast them. Remove from the heat. |
|
2
Done
|
Step 2: Return the pot to medium heat and add the minced garlic, chopped onion, smashed garlic cloves, grated ginger, and stir fry until fragrant, about 1 minute. Stir in the chili powder, then pour in the chicken broth and bring it to a boil over high heat. Reduce the heat to medium, cover, and simmer for 10 minutes. |
|
3
Done
|
Step 3: Meanwhile, soak the firm tofu in ice water to remove excess oil and soften it slightly. Drain the tofu well and set aside. Increase the heat under the pot to medium-high. |
|
4
Done
|
Step 4: Add the rice noodles and cook, stirring constantly, until they start to become translucent and just barely coated with the broth, about 5 minutes. Add the remaining noodles one type at a time, following the same method. Once all the noodles have been added, increase the heat to high and cook, stirring occasionally, until the noodles are fully cooked through, about 3-5 minutes longer. |
|
5
Done
|
Step 5: While the noodles cook, prepare the rest of the ingredients. Finely dice the carrots, thinly slice the cabbage, and thinly slice the green onions. Cut the tofu into small pieces and cut the radishes and water chestnuts into smaller pieces. Shake the remaining two jars of fermented vegetables and place their contents into separate bowls. |
|
6
Done
|
Step 6: When the noodles are almost done, add the spinach leaves and continue to cook, stirring occasionally, until they begin to wilt, about 1-2 minutes. Add the carrot, cabbage, and green onions and mix thoroughly with the other ingredients. Cook for another 1-2 minutes to allow the vegetables to steam and release their moisture. |
|
7
Done
|
Step 7: Add the seasonings to taste, including the sea salt |
