Dish Dish

Kimchi Noodle Soup With Wilted Greens

4 servings


30 minutes

total time


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)


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.


Serving Size




Total Fat

13 g

Saturated Fat

2 g

Unsaturated Fat

10 g

Trans Fat

0 g




2299 mg

Total Carbohydrate

73 g

Dietary Fiber

6 g

Total Sugars

9 g


22 g

4 servings


30 minutes

total time
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