Kimchi Noodle Soup With Wilted Greens

• servings: 4 servings
• total time: 30 minutes

Ingredients

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

• Calories: 499
• Total Fat: 13 g
• Saturated Fat: 2 g
• Unsaturated Fat: 10 g
• Trans Fat: 0 g
• Sodium: 2299 mg
• Total Carbohydrate: 73 g
• Dietary Fiber: 6 g
• Total Sugars: 9 g
• Protein: 22 g