Kimchi Miso Udon
Serves 4 – 5
Takes about 30 minutes
Kimchi is a Korean condiment similar to sauerkraut. It is made up of spiced and fermented napa cabbage, often with other vegetables such as scallions or daikon radish. Make your own kimchi or use vegan store-bought (check the label carefully since many traditionally kimchi recipes use anchovies). Either way, this soup makes for a healthy, fast meal that packs a flavor punch. Store noodles and broth separately to prevent the noodles from going soggy. Many people have kimchi recipes available so I won’t repeat it here. I recommend the recipe on the blog “I Eat Plants”, available at the time of this writing.
12 oz dry udon noodles
1 tbsp fresh, finely chopped ginger
1 tbsp sesame oil
5 cups of water
3 tbsp golden miso
3 tbsp rice vinegar
8 oz extra firm tofu, cubed
1 ½ cups kimchi
1. Cook the noodles according to the directions on the package and set aside.
2. Heat the sesame oil in a pot. When it’s hot, add the ginger and sauté for a couple minutes until lightly browned and fragrant.
3. Add the water and miso in. Use a spoon, fork, or egg beater to make sure the miso gets fully dissolved. Add the rest of the ingredients and continue to heat over medium low heat until everything is warmed through. Don’t let the soup boil or get too hot! You don’t want to kill off the beneficial bacteria in the miso and the kimchi.
4. The soup should be served warm but not very hot. Place some udon noodles in each bowl and ladle the soup over it. Reheat on the stove rather than in the microwave if possible.