Kimchi & Udon Soup with Spinach & Sesame Seeds

Kimchi & Udon Soup

with Spinach & Sesame Seeds

20 MIN
$17.99 2 Servings
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From the Test Kitchen

This vibrant, hearty soup is packed with bold, umami-rich flavors thanks to gochujang, soy sauce, kimchi, and sautéed aromatics mixed into the broth that our udon noodles cook in.
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  • Nutrition
    PER SERVING
  • Calories
    430 Cals (est.)
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fresh
ingredients
Kimchi & Udon Soup with Spinach & Sesame Seeds
Title
  • 1 cup Chicken Bone Broth
  • ⅔ cup Kimchi
  • ½ lb Udon Noodles
  • 2 tsps Gochujang
  • 1 Tbsp Soy Sauce
  • 2 Scallions
  • 3 oz Baby Spinach
  • 3 Tbsps East Asian-Style Sautéed Aromatics
  • 1 Tbsp Sugar
  • 1 tsp Black & White Sesame Seeds
step-by-step
instructions
1 Prepare the ingredients

Remove the noodles from the refrigerator to bring to room temperature. Wash and dry the fresh produce. Roughly chop the kimchi. Thinly slice the scallions, separating the white bottoms and hollow green tops.

2 Start the soup

In a medium pot, heat a drizzle of olive oil on medium-high until hot. Add the sliced white bottoms of the scallions and sautéed aromatics; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until softened. Add the chopped kimchi, sugar, soy sauce, and as much of the gochujang as you’d like, depending on how spicy you’d like the dish to be. Cook, stirring occasionally, 2 to 3 minutes, or until thoroughly combined.

3 Finish the soup & serve your fish

Add the broth (carefully, as the liquid may splatter) and 1 cup of water; season with salt and pepper. Heat to boiling on high. Once boiling, reduce the heat to medium-low. Cook, stirring occasionally, 4 to 5 minutes, or until slightly thickened. Add the noodles (separating before adding) and spinach. Cook, stirring frequently, 1 to 2 minutes, or until the noodles are heated through and the spinach is wilted. Turn off the heat. Serve the finished soup garnished with the sliced green tops of the scallions and sesame seeds. Enjoy!

Tips from Home Chefs

Kimchi & Udon Soup

1 Prepare the ingredients

Remove the noodles from the refrigerator to bring to room temperature. Wash and dry the fresh produce. Roughly chop the kimchi. Thinly slice the scallions, separating the white bottoms and hollow green tops.

2 Start the soup

In a medium pot, heat a drizzle of olive oil on medium-high until hot. Add the sliced white bottoms of the scallions and sautéed aromatics; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until softened. Add the chopped kimchi, sugar, soy sauce, and as much of the gochujang as you’d like, depending on how spicy you’d like the dish to be. Cook, stirring occasionally, 2 to 3 minutes, or until thoroughly combined.

3 Finish the soup & serve your fish

Add the broth (carefully, as the liquid may splatter) and 1 cup of water; season with salt and pepper. Heat to boiling on high. Once boiling, reduce the heat to medium-low. Cook, stirring occasionally, 4 to 5 minutes, or until slightly thickened. Add the noodles (separating before adding) and spinach. Cook, stirring frequently, 1 to 2 minutes, or until the noodles are heated through and the spinach is wilted. Turn off the heat. Serve the finished soup garnished with the sliced green tops of the scallions and sesame seeds. Enjoy!

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