Kimchi Udon Noodle Soup

Chewy noodles, tofu, mushrooms, greens, and a thick, spicy, sweet and rich broth. This flavorful noodle soup made with Korean fermented cabbage will make you go for a second round!

Kimchi Udon Noodle Soup

Chewy noodles, tofu, mushrooms, greens, and a thick, spicy, sweet and rich broth. This flavorful noodle soup made with Korean fermented cabbage will make you go for a second round!

Course

Main
Prep time

5 Mins
cook time

20 Mins
servings

4
Author

@anettvelsberg

Ingredients

1 tbsp neutral oil
½ cup spring onions chopped
4 garlic cloves minced
2- inch piece of ginger peeled & finely chopped
1 cup vegan kimchi roughly chopped
4 cups vegetable broth
3-4 tbsp soy sauce or tamari to taste
1 tbsp brown or coconut sugar
2 cups greens such as bok choy, spinach or kale, roughly chopped
1 cup mushrooms such as shimeji, king oyster or shiitake, roughly chopped
7 oz firm tofu cubed
1 pkg Lotus Foods Organic Brown Udon Rice Noodles
1 tbsp white sesame seeds to serve
¼ cup fresh cilantro roughly chopped, to serve

product used in the recipe

Organic Brown Udon Rice Noodles

1

Heat the oil in a medium saucepan over a medium heat. Once hot, add the spring onions, garlic, and ginger, and sauté for ~3-5 mins.
2

Next, add the kimchi, vegetable broth, soy sauce, sugar, greens, mushrooms and tofu. Bring to a boil and lower to a simmer. Cover and simmer for ~10-15 mins.
3

While the soup is simmering, cook the noodles in salted boiling water for 10 mins, until tender. Drain and divide between bowls. Top with the soup and garnish with sesame seeds and cilantro.
4

Serve immediately.