Another easy and delicious kimchi udon recipe that can be made in 10 minutes: Kimchi Udon Soup! Thick and chewy udon noodles and an umami-filled, spicy broth. The simple addition of kimchi to the hot broth adds so much flavor! For extra protein, poach an egg directly into the broth. If you have it, fried beancurd or yubu is also a nice touch. A weeknight superhero and the perfect bowl of comfort!

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What is Kimchi Udon Soup?

Kimchi Udon Soup is an easy Asian soup featuring thick and chewy udon noodles and a savory broth flavored with kimchi. The kimchi adds a spicy kick of flavor to an otherwise mild broth. Simple to make and delicious, it only takes 10 minutes to put on the table.

The secret to a delicious broth is OLD kimchi. Kimchi is a fermented food item. When it gets old, it does not taste as good when served at the table. That’s when it’s time to cook it — in fact, the older the kimchi, the better the flavor. The cooking process transforms the fermented flavor of old kimchi into flavor-packed umami that’s mellow, deep and rich. For Kimchi Udon, old kimchi will produce a much more flavorful broth.

More dishes with OLD Kimchi: Kimchi Stew, Braised Kimchi with Tofu and Pork Belly, Kimchi Pancake, and Kimchi Fried Rice.

To make it extra easy, use Sanuki frozen udon noodles. The flavor and chewy texture is the same as fresh udon noodles, in my humble opinion. They are pre-cooked and do not need to be cooked in a separate pot. Simply add them to the hot broth and use tongs to separate the noodles as they defrost.

More udon noodle recipes: Udon Noodle Soup and Curry Udon.

This easy recipe is soothing and comforting. Thick udon noodles in a savory kimchi spiked broth — the ultimate comfort food! A great way to use up old kimchi. Perfect for one portion. And easy enough to multiply in a stock pot and feed a family.

Ingredients:

• Udon Noodles. Thick and chewy udon noodles are the star ingredient. I recommend frozen Sanuki style udon noodles from Asian markets. They have the best texture and flavor. Look for them in the freezer section. (FYI: Udon noodles come in 3 forms: dried, packaged in water, and frozen).
• Old Kimchi. Use old kimchi for extra flavor. A little kimchi juice is ok but not too much or it will be too acidic.
• Soy Sauce + Mirin. The combination adds flavor and aroma. Mirin is Korean sweet cooking wine. If you don’t drink alcohol, leave it out.
• Instant Dashi Powder. I use Hondashi (affiliate), which is a Japanese bonito soup stock. It will instantly dissolve in the water and add deep flavor.
• Egg. Poach an egg by adding it directly into the hot broth. Add at the end of the cooking process to prevent overcooking.
• Fried Beancurd or Yubu. A classic ingredient in Japanese Udon Soup. Adds flavor and protein. They are tofu skins that have been deep-fried. In Korean and Japanese cuisine, they are called yubu. In Chinese cuisine, they are added to hot pot and come in stiff rolls or sheets. Look for them in the refrigerated section at the Asian grocery store next to the tofu.
• Green onion. *Optional, for garnish.

How to make Kimchi Udon Noodles:

1. Make broth. In a small pot, add cold water, dashi powder, soy sauce, mirin, and kimchi. If using, add the fried beancurd or yubu as well. Bring to a boil over medium heat, then lower the heat and simmer until the kimchi has softened and the flavors have melded, about 3-4 minutes.
2. Add frozen noodles. Turn up the heat to medium. When the broth is bubbling, add the frozen udon noodles. Gently loosen the noodles with tongs as they defrost in the hot broth, about 2 minutes.
3. Poach egg. When the noodles are loose, it’s time to cook the poached egg directly into the broth. Crack an egg into a small ramekin or bowl. Add the raw egg to the center of the bubbling broth. Close tightly with a lid and lower the heat to medium-low. Cook until the egg is poached to your liking. For me, 2 minutes leaves the perfect runny poached egg.
4. Serve. Garnish with green onions and serve immediately. Enjoy!

PRO Tips:

• Cook in a Korean ramen pot. For one portion, use a Korean ramen pot (affiliate). It is made from aluminum and heats up very quickly. It makes it very easy to transfer from stovetop to table.
• Use OLD kimchi. This is the perfect recipe for the old kimchi in the back of your fridge. When cooked, aged kimchi tastes deeply delicious and adds so much flavor to the broth. New kimchi won’t taste as good.
• Swap with coconut milk. For a creamy kimchi udon, swap the water with a can of coconut milk. Note: one can of coconut milk (400ml, 13.5oz) measures 1 3/4 cup of coconut milk. Top off with 1/4 cup of water to make 2 cups of liquid.
• Do not overcook the noodles. To keep the texture of the bouncy udon noodles, be careful not to overcook. The frozen Sanuki-style udon noodles are pre-cooked and only need a few minutes to achieve the right chewy texture.
• Adjust spice level. Kimchi Udon is mildly spicy. To increase the spice level, add 1 Tbsp of Gochujang or Korean hot pepper paste to the broth. To make it less spicy, add less kimchi.
• Make a larger portion. For more than one serving, use a larger cooking pot. Multiply the ingredients and cook in one pot. To serve, divide the cooked noodles, poached eggs, and broth equally among bowls.

FAQ

More recipes with Kimchi:

• Cheesy Kimchi Fried Rice (Kimchi Bokkeumbap)
• Triangle Rice Balls with Cheese (Samgak Jumeok Bap)
• Korean Spicy Cold Noodles with Kimchi (Bibim Guksu)
• Easy Kimchi Stew with Pork Belly + Tofu (Kimchi Jjigae)