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Kimchi Noodle Soup

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

  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
  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.
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