Kimchi Noodle Soup With Wilted Greens
Updated March 11, 2024
- Total Time
- 30 minutes
- Rating
- Notes
- Read community notes
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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
Nutritional analysis per serving (4 servings)
499 calories; 13 grams fat; 2 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 4 grams polyunsaturated fat; 73 grams carbohydrates; 6 grams dietary fiber; 9 grams sugars; 22 grams protein; 2298 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- 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.
Private Notes
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Cooking Notes
Dylan
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 Goerner
Never thought about adding shrimp - next time. It's good with tofu, though. (And I agree - less soy sauce!)
Leslie J
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.
Olivia
Used a scant 1/4 cup soy sauce plus a few dashes of fish sauce... also omitted the salt with the ginger, onion, garlic mixture... it was great and appropriately salted!! Silken tofu with the greens (bok choy) was delicious, but would add a soft boiled or momofuku egg as well.
Hannah
Thanks to those who suggested cutting the soy sauce in half—it would’ve been far too salty if I’d put it all in (and that’s with reduced sodium soy sauce). It was the perfect dish for using up some greens from a fall CSA & for making use of some homemade kimchi, without requiring a trip to the store. I’ll definitely make it again.
Jeremy Springer
This is my favorite soup. If you like a filling, spicy, warming soup, this is your go-to. I'm basically stuck on it for a while. I substituted kelp noodles for the udon and added some gourmet mushrooms. So good!
Meredith
Based on notes from others and my love of both salt and soy sauce, I halved the sauce to 1/4 cup and still would have been ok with slightly less soy sauce/salt. So delicious, though. I added dried/rehydrated shiitake mushrooms, and when I make this again will put the bok choy stems in before the leaves to help the greens stay tender. Don’t skip the sesame seeds!
Theresa
We love this soup in our house and have made it twice already - once with chicken and once with vegetable broth. When we made it with vegetable broth we doubled the kimchi and added a sprinkle more soy sauce (we have a high salt tolerance in our household) Delicious with all the mixed greens we've tried - bok choy, mustard, turnip, kale Eating it with fresh noodles really elevates it
sgt
Way too much soy sauce but otherwise a great dish. I wish I sautéed the garlic and ginger for longer than recommended. I added sautéed celery.
Lynn
1/4 or less soy sauce
raycheez
Way too much soy sauce. Maybe a little less than half?
Maura
Maybe it was the brand of kimchi I used, but I found this too salty and in need of more acid. I did t see the notes about adding less soy sauce until after, which also could have helped. But I ended up finishing it with a few splashes of rice wine vinegar which did help balance it out some.
Grace
Used just a tablespoon of soy and a dash of fish sauce
Andrea
WAY too much sodium! I left out the salt, reduced the soy sauce and still couldn’t finish the broth. The recipe lacked other vegetables like shiitake mushrooms or some grated carrots which would have given it more character. As it was, I used excellent kimchi, but all I tasted was salt. It overwhelmed everything, had me drinking water all evening and upset my stomach. I’m a very experienced Asian cook and have Never had this happen. The premise behind the recipe is nice, but it needs refinement
Laura Nak
Used 1/4 cup soy sauce. Used onion in addition to scallions. Added 1 pound soft tofu and soba noodles. Comforting and easy soup. It needed a little hot sauce at the table.
firm vs extra firm
Used frozen chicken wontons for the leftovers and it was better than the original recipe. Highly recommend!
Sarah
This is an excellent soup to have been you are feeling under the weather. It‘s great as is (although I do follow the advice on halving the soy sauce - definitely the right call for us). However, this most recent time, I threw in some raw chicken breasts before adding in the bok choy and shredded them once they had cooked through, which made it an excellent kimchi chicken noodle soup.
Homebaker
Not overly salty here. Maybe different types of soy sauce/ kimchi used? I used a Japanese soy sauce that is very mild. Added tofu and a boiled egg. Decent meatless winter soup. Nothing spectacular but different
Sara
Low investment, high reward. Believe the hype! I dialled back the soy sauce slightly, and took other commenters recommendation to stir in 1 tbsp miso at the end. Phenomenal. We were out of eggs. Added some frozen shrimp from the freezer. I bet it would be great with tofu - especially deep fried - as the protein too.
Sara G
15 year old: This {slurp} is my new favorite dinner {slurp}. Cook: Agree with cutting soy sauce to 1/4 cup, otherwise YUM
Vicki
Yummy. Added Thai basil, eggs, sesame seeds, cilantro as topping. Next time I’ll try with kombu/fish broth.
Sylvia
My husband and I both loved this soup - it is our favorite. I have made it twice since I found the recipe two weeks ago. The mild kimchi we buy is a bit spicy but adds a nice warmth and goes well with the noodles. I think I'll try adding tofu and substituting Soba noodles next time. Definitely add the sesame seeds!
Stassa
So delicious! I added tofu to the recipe for some added protein with the egg. I believe the recipe should have specified soup soy sauce rather than just “soy sauce”. The flavor of the soup soy sauce isn’t as intense and the color is light so I doesn’t impact the presentation of the dish. I only used 1/4 cup and doubled the amount of garlic and added some yellow onion with the green onion. I highly recommend this dish it’s really easy to make and so good for a week night dinner.
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