Kimchi Udon Soup is a quick and easy soup you can fix up anytime of the day. This is warmth and comfort in a bowl.
It’s getting cold outside and there’s no better way to warm the soul than to have a fresh bowl of spicy, umami-filled, and tangy Kimchi Udon Soup, a Korean-Japanese fusion dish.
This recipe literally takes 10 minutes and uses very simple ingredients. It’s one of those dishes you can cook up for breakfast, lunch, or dinner because it’s light yet still super filling.
Kimchi Udon Soup is a good instant ramen alternative if you want unprocessed ingredients, and this is highly customizable according to your liking. What are you waiting for? Let’s go!
Ingredients You’ll Need
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- Udon – The main noodles used in the dish. Simply thaw (if frozen), then add to the soup. It’s thick, and chewy, and does not need to be cooked separately.
- Fermented Kimchi – The main base of the soup. You need to use fermented kimchi because its flavor profile continues to develop as you saute it, and it will provide that spicy, tangy, and savory flavor to the dish.
- Enoki Mushrooms & Fish Cake – These are quick and easy protein options you can use in the dish. Nevertheless, you can level it up by using thinly sliced beef or pork, tofu, egg, and/or veggies.
- Onion – For fragrance and freshness to the soup
- Scallions – Optional, for garnish
- Water – To keep it simple, I used water to make the soup, nevertheless, you can also use dashi stock or other broths available to you.
- Garlic – For aromatics
- Soy Sauce & Fish Sauce – For savory, umami flavors
- Hondashi – Since we’re using water, this is like a powdered broth that will add depth of flavor to the soup
- Korean Red Pepper Flakes – For extra spice and additional color to the soup
- Black Pepper – For spice, to taste
How to Make Kimchi Udon Soup?
Prepare the ingredients by chopping the scallions, onion, fishcake, removing the bottom of the enoki mushrooms and rinsing it, then thawing out the udon noodles (if frozen).
In a pot, add oil, and put it on high heat. Start by sauteing the kimchi and onion together until it’s fragrant. This step is necessary to bring out the flavors of the kimchi.
Add water, bring it to a boil, and season the soup with garlic, hondashi, soy sauce, Korean red pepper flakes, fish sauce, and black pepper. Mix it well.
Add the fishcake and enoki mushroom and let it cook for a couple of minutes. Add the udon noodles, and do not mix it yet. Simply submerge all the noodles into the soup and let it boil for a minute to soften.
Once the noodles are softened, mix, and taste to adjust with salt and pepper. Serve hot and enjoy!
Other warm and comforting soups you might like:
- Italian Wedding Soup
- Korean Pork Bone Soup
- Korean Spicy Seafood Noodles
- Tuna Kimchi Stew
- Hand-Torn Noodles
- Korean Pumpkin Porridge
Make sure to leave a rating, a comment, or tag me on Facebook, Instagram, or Tiktok when you chop them up! Yeobosayo!
Kimchi Udon Soup
Ingredients
- 200 grams Udon Noodles
- 1 cup Kimchi
- 1/4 of Large Onion Julienne
- 1 pack Enoki Mushroom Cleaned and rinsed
- 1 sheet or 50 grams Fish Cake Sliced into strips
- 2 cups Water
- 1/2 tbsp Garlic
- 1/2 tbsp Hondashi
- 1 tbsp Soy Sauce
- 1 tbsp Korean Red Pepper Flakes
- 1 tbsp Fish Sauce
- Black Pepper To taste
- 1 stalk Scallion Chopped for garnish
Instructions
- Chop the scallions, julienne the onion, slice the fish cake into strips, and remove the bottom 2 inches of the enoki mushrooms and rinse it. Thaw out the udon noodles as well (if frozen).
- In a pot, add oil, and put it on high heat, then saute the kimchi and onion together for a couple of minutes.
- Add water and bring it to a boil.
- Season the soup with garlic, hondashi, soy sauce, Korean red pepper flakes, fish sauce, and black pepper.
- Add fish cake and mushroom, and let it cook for a couple of minutes.
- Add the udon last. Do not mix it yet, let it boil for a minute until softened, then mix thoroughly. And it’s done!
- Serve hot and enjoy!
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