ASIAN****Kimchi Udon Noodle Soup

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03/09/17 - VG as written. I poached the egg until the white was fully set and the interior of the yolk was still soft but not runny, then cut it in half. The spice level was pretty mild, although that would depend on the brand of Kimchi

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  • 1

Ingredients

  • 1/2 - 1 pkg. fresh Udon noodles, 100-200 grams, boiled and drained (half is plenty)
  • 1 cup of Asian broth
  • 1 tsp fish sauce
  • 1 tsp sesame oil
  • 1 generous tsp Gochujang (depends how spicy the Kimchi is)
  • 1 tsp Tamari
  • 1/2 cup Kimchi, chopped if necessary
  • 1 - 2 tablespoons Kimchi juice
  • 1 cup baby spinach
  • 1 egg, fried, poached, soft or hard boiled, cut in half
  • 1 scallion chopped
  • 1/4 cup cilantro, chopped
  • 1 teaspoon mixed black and white sesame seeds
  • TO SERVE: Juice from fresh lime wedge, chili oil, gochugaru flakes (Korean chili powder), soy sauce

Preparation

Step 1

Place broth in a medium sauce pan, bring to a simmer over medium heat. Add fish sauce, kimchi juice and sesame oil, simmer 3 minutes.

In a large bowl, add spinach, udon and kimchi.

Pour the broth on top, add cilantro, scallions, egg, sesame seeds and optional garnishes.

100 grams (1/2 pkg.) Udon

Calories 332.8
Total Fat 12.8 g
Saturated Fat 3.0 g
Polyunsaturated Fat 2.6 g
Monounsaturated Fat 2.4 g
Cholesterol 225.0 mg
Sodium 1,924.6 mg
Potassium 843.1 mg
Total Carbohydrate 36.0 g
Dietary Fiber 3.9 g
Sugars 0.7 g
Protein 18.2 g

200 grams (1 pkg) Udon:

Calories 472.8
Total Fat 13.3 g
Saturated Fat 3.2 g
Polyunsaturated Fat 2.6 g
Monounsaturated Fat 2.4 g
Cholesterol 225.0 mg
Sodium 2,129.6 mg
Potassium 843.1 mg
Total Carbohydrate 66.0 g
Dietary Fiber 5.4 g
Sugars 0.7 g
Protein 22.7 g

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