Kimchi-Udon Noodle Soup
-1 tablespoon vegetable oil
-3 slices bacon
-1/2 yellow onion, chopped (1/2 inch pieces)
-1 generous cup of chopped kimchi (the older the better!)
-3 cups dashi stock (I use hon-dashi. Chicken or beef stock would work equally as well, as would water, in a pinch.)
-1 zucchini, halved and cut into 1/2 inch thick half moons
-1 cup firm tofu, 1/2 inch cubes
-2 generous cups of spinach leaves
-Udon noodles (You decide the appropriate amount)
*If you want your soup to have a little more kick, and you have it on hand, add a little gochujong.
2 scallions, finely chopped
Hand of cilantro, roughly chopped
Heat veg oil in a medium size saucepan. Add bacon. When bacon is just shy of crispy, add onion. Saute until translucent. Add kimchi. Scrape up any browning that is stuck to the bottom of the pan. Add dashi stock, zucchini and tofu. Bring to a soft boil, then let simmer until zucchini is soft. Add spinach leaves and udon noodles. Cook until spinach is wilted and noodles are heated through. (If using dried noodles, cook noodles separately.)
Bring the soup to a boil, then immediately divide between two bowls. Crack an egg on top, garnish with scallions and cilantro.