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