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

Grace Parisi
October 2013

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Recipe Summary

total:
30 mins
Yield:
6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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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