Kimchi Udon Noodle Soup

Name: Kimchi Udon Noodle Soup
Yield: Serves 3-4
Ingredients: 4-5 ounces Dried, thin Udon noodles; 11/2 cup Kimchi; 4 Baby Portabella mushrooms, sliced 1/4\" thick; 1 medium size Zucchini, cut length-wise and sliced 1/4\" thick; 2 Scallions, sliced; 1/2 cup Extra firm tofu, cubed 1/2\" cubes; 1 teaspoon Chili garlic sauce, or sriracha; 1 Garlic clove, minced; 6 cups water; 3 teaspoons Not Chicken Broth, *vegan, optional; 2 teaspoons vegetable oil

By RootPursuits

August 6, 2012

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Author Notes: This recipe is inspired by the delicious healing soup at Amitabul in Chicago, IL. —RootPursuits

Serves: 3-4

4-5 ounces Dried, thin Udon noodles
11/2 cup Kimchi
4 Baby Portabella mushrooms, sliced 1/4" thick
1 medium size Zucchini, cut length-wise and sliced 1/4" thick
2 Scallions, sliced
1/2 cup Extra firm tofu, cubed 1/2" cubes
1 teaspoon Chili garlic sauce, or sriracha
1 Garlic clove, minced
6 cups water
3 teaspoons Not Chicken Broth, *vegan, optional
2 teaspoons vegetable oil

Cook the noodles in boiling water then rinse with cold water and set aside.
Add oil to saute pan and heat over medium. Add zucchini and mushrooms, cook 3 minutes. Then add scallions and garlic and cook an additional two minutes. Just to soften the vegetables. Remove from heat and set aside.
Add water with bouillon to a large pot and bring to a boil. Once boiling add tofu, kimchi, chili paste and vegetables and reduce to a simmer for about 5 minutes.
Add udon noodles and cook for another minute or two and your ready to serve. Garnish with some sliced scallions and more chili paste if you need more heat.