Kimchi Noodle Soup

• Recipe by Grace Parisi

Kimchi, a spicy Korean cabbage pickle, is great for keeping in the fridge to add quick flavor to dishes, like this brothy noodle soup.

Ingredients

1. 2 tablespoons vegetable oil
2. 8 mushrooms, thinly sliced
3. Salt and freshly ground pepper
4. 9 ounces fresh udon or 5 ounces dried
5. 6 cups chicken stock or low-sodium broth
6. 8 ounces firm tofu, cut into 1/2-inch cubes
7. 1 tablespoon soy sauce
8. 1/2 cup coarsely chopped kimchi
9. 2 scallions, thinly sliced
10. 1/2 teaspoon Asian sesame oil

Directions

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