Kimchi Noodle Soup With Wilted Greens

Name: Kimchi Noodle Soup With Wilted Greens
Total time: 30 min
Ingredients: 1 (10-ounce) package dried udon; 2 tablespoons neutral oil; 6 scallions thinly sliced, plus more for garnish; 1 (3-inch) piece fresh ginger, peeled and finely chopped; 3 garlic cloves, finely chopped; Kosher salt; 1 cup roughly chopped kimchi, plus 1/3 cup kimchi juice; 5 cups vegetable or chicken stock; 1/2 cup soy sauce; 4 cups roughly chopped greens, such as kale, spinach, tatsoi or bok choy; White sesame seeds, soft-boiled eggs, chile oil and roughly chopped cilantro, for serving (optional)

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Total: 30 minutes

Servings: 4

Author : Colu Henry

garlic ginger kimchi

Instructions

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Step 1

Bring a large pot of water to a boil and cook udon according to package instructions. Drain and distribute evenly among serving bowls.

Step 2

In a large Dutch oven or pot, heat the oil over medium heat. Add the scallions, ginger and garlic, and cook until they begin to soften and the garlic is fragrant, 2 to 3 minutes. Season well with salt.

Step 3

Stir in the kimchi and kimchi juice and cook for 1 minute.

Step 4

Add the stock and the soy sauce sauce and stir together to combine. Bring to a simmer and stir in your greens. Allow everything to simmer until the greens are tender and the flavors have come together, 5 to 10 minutes. Taste and adjust with salt if needed.

Step 5

Ladle the soup over the udon and garnish with scallions and other toppings to taste.

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