Author Notes
This recipe is inspired by the delicious healing soup at Amitabul in Chicago, IL. —RootPursuits
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Ingredients
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4-5 ounces
Dried, thin Udon noodles
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11/2 cup
Kimchi
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4
Baby Portabella mushrooms, sliced 1/4" thick
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1
medium size Zucchini, cut length-wise and sliced 1/4" thick
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2
Scallions, sliced
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1/2 cup
Extra firm tofu, cubed 1/2" cubes
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1 teaspoon
Chili garlic sauce, or sriracha
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1
Garlic clove, minced
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6 cups
water
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3 teaspoons
Not Chicken Broth, *vegan, optional
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2 teaspoons
vegetable oil
Directions
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Cook the noodles in boiling water then rinse with cold water and set aside.
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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.
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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.
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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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