Kimchi Noodle Soup With Wilted Greens

Name: Kimchi Noodle Soup With Wilted Greens
Total time: 30 min
Yield: 4 servings
Cuisine: korean
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)

By Colu Henry

Updated March 11, 2024

Kimchi Noodle Soup With Wilted Greens — Johnny Miller for The New York Times. Food Stylist: Rebecca Jurkevich.

Total Time: 30 minutes
Rating: 5(976)
Comments: Read comments

Kimchi jigae, a classic Korean stew, is the inspiration for this spicy, comforting soup. Unlike many soups, this one doesn’t require a lengthy simmer on the stovetop to develop complex flavor, as its ingredients bring complexity: Soy sauce adds umami and kimchi provides pleasant funkiness. Should you want to add shrimp, toss them in with the greens in Step 4, as they only take a minute or so to cook through. While jjigae is traditionally served with white rice, here it is served with delightfully chewy Japanese udon noodles. Although garnishes are always optional, the suggested toppings really take it there, and you should.

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Ingredients

Yield:4 servings

1(10-ounce) package dried udon
2tablespoons neutral oil
6scallions thinly sliced, plus more for garnish
1(3-inch) piece fresh ginger, peeled and finely chopped
3garlic cloves, finely chopped
Kosher salt
1cup roughly chopped kimchi, plus ⅓ cup kimchi juice
5cups vegetable or chicken stock
½cup soy sauce
4cups 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)

Ingredient Substitution Guide

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Preparation

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.

Ratings

5 out of 5

976 user ratings

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Comments

Dylan5 years ago

This is pretty yummy! Definitely too much soy sauce, it over powered the Kim chi. I had to add water and Mirin to mellow it out. I would try 1/4 cup and go from there. I added peas. The soft boiled eggs are also good to balance the soy.

Jon Goerner4 years ago

Never thought about adding shrimp - next time. It's good with tofu, though. (And I agree - less soy sauce!)

Leslie J3 years ago

Sauteed shitakes and a slivered zucchini, added 1 T gochujang sauce, used whole jar of kimchi, 4 c chicken broth, 1 c water 1/4 c soy sauce. Added 1 pkg cubed tofu, simmered 20 min before adding ~1/2 lb bay spinach. Finally, tempered in an egg before serving.

Robert Dölle1 month ago

I love this recipe. And our 14yr old son, who never eats anything we put on front of him, unless it's junk, took one bite and said: this is pretty tasty! Made my day!

Jessica1 month ago

I felt like this was lacking something, I added some kimchi and juice towards the end to amp up the flavor but we still couldn’t taste the kimchi. I may make it again but play around with more aromatics and some mushrooms.

NP2 months ago

A phenomenal recipe! Easy and delicious.

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