Serving size: 2 adults + 2 kids
Ingredients
2 cups of kimchi
2 tbsp of sesame oil
1 tsp sugar
1/2 tbsp gochugaru (Korean pepper powder)
4 tbsp of soy sauce for soup
6 cups of water & 3 seafood stock coin (OR 7 cups of dashi stock)
1 tbsp of minced garlic
1 tsp of soybean paste (optional)
4 servings of udon noodles
Directions
1. Saute 2 cups of kimchi with sesame oil over medium heat for 3 minutes. Add 1 tsp of sugar and saute for another minute.
2. Add 6 cups of water and 3 seafood stock coin. Add 1 tbsp of minced garlic and 4 tbsp of soy sauce for soup. (You can add 1 tsp of soybean paste for extra umami flavor here, if desired.) Boil everything together over medium heat for 15 minutes.
3. Cook your udon noodles as per package instructions. Note: frozen udon noodles are pre-cooked and only need to be quickly blanched in boiling water.
4. To plate, add udon noodles to a bowl, then pour the kimchi udon soup. Garnish with green onions and shrimp tempura (optional.) Salt to taste and enjoy!!
