Kimchi Udon Noodle Soup

RootPursuits

Kimchi Udon Noodle Soup
Serves
3-4

This recipe is inspired by the delicious healing soup at Amitabul in Chicago, IL.


Ingredients

  • 4-5 ounce 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 cup water
  • 3 teaspoon Not Chicken Broth, *vegan, optional
  • 2 teaspoon vegetable oil

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Directions

  • Step 1

    Cook the noodles in boiling water then rinse with cold water and set aside.

  • Step 2

    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.

  • Step 3

    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.

  • Step 4

    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.

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