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Kimchi Noodle Soup

Kraft Memeber Recipe
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Makes: 6 servings Total Time: 30 min
Category: Soups/Chilis Sub Category: Soups & Stews

what you need
  • 2 tablespoons vegetable oil
  • 8 mushrooms, thinly sliced
  • Salt and freshly ground pepper
  • 9 ounces fresh udon or 5 ounces dried (thick Japanese noodle)
  • 6 cups chicken stock or low-sodium broth
  • 8 ounces firm tofu, cut into 1/2-inch cubes
  • 1 tablespoon soy sauce
  • 1/2 cup coarsely chopped kimchi
  • 2 scallions, thinly sliced
  • 1/2 teaspoon Asian sesame oil
make it
1. In a large skillet, heat the vegetable oil until shimmering. Add the mushrooms, season with salt and pepper and stir-fry over high heat until browned, about 8 minutes.

2. In a large pot of boiling salted water, cook the udon until al dente; drain.

3. Return the udon to the pot. Add the chicken stock, tofu, soy sauce, kimchi and stir-fried mushrooms and bring to a simmer over moderate heat. Add the scallions and sesame oil and serve right away.
Notes
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