WHAT YOU’LL NEED FOR THE BROTH:
- sesame oil
- vegan kimchi
- vegetable broth or water
- minced garlic
- dried shiitake mushrooms or fresh mushrooms, sliced
- soy sauce
- miso paste
- gochujang
- Salt to taste
- 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
- ½ 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
PREPARATION
- Bring a large pot of water to a boil and cook udon according to package instructions. Drain and distribute evenly among serving bowls.
- 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.
- Stir in the kimchi and kimchi juice and cook for 1 minute.
- 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.
- Ladle the soup over the udon and garnish with scallions and other toppings to taste.
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