Dish Dish
Kimchi Noodle Soup With Wilted Greens
4 servings
servings30 minutes
total timeIngredients
1 (10-ounce) package dried udon
2 tablespoons neutral oil
6 scallions thinly sliced, plus more for garnish
1 (3-inch) piece fresh ginger, peeled and finely chopped
3 garlic cloves, finely chopped
Kosher salt
1 cup roughly chopped kimchi, plus 1/3 cup kimchi juice
5 cups vegetable or chicken stock
1/2 cup soy sauce
4 cups roughly chopped greens, such as kale, spinach, tatsoi or bok choy
White sesame seeds, soft-boiled eggs, chile oil and roughly chopped cilantro, for serving (optional)
Directions
Bring a large pot of water to a boil and cook udon according to package instructions. Drain and distribute evenly among serving bowls.
In a large Dutch oven or pot, heat the oil over medium heat. Add the scallions, ginger and garlic, and cook until they begin to soften and the garlic is fragrant, 2 to 3 minutes. Season well with salt.
Stir in the kimchi and kimchi juice and cook for 1 minute.
Add the stock and the soy sauce sauce and stir together to combine. Bring to a simmer and stir in your greens. Allow everything to simmer until the greens are tender and the flavors have come together, 5 to 10 minutes. Taste and adjust with salt if needed.
Ladle the soup over the udon and garnish with scallions and other toppings to taste.
Nutrition
Serving Size
-
Calories
499
Total Fat
13 g
Saturated Fat
2 g
Unsaturated Fat
10 g
Trans Fat
0 g
Cholesterol
-
Sodium
2299 mg
Total Carbohydrate
73 g
Dietary Fiber
6 g
Total Sugars
9 g
Protein
22 g
4 servings
servings30 minutes
total time