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Kimchi Noodle Soup

Kimchi Noodle Soup

30 Min(s)
What You Need
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1 serving
Original recipe yields 1 serving
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
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Let's Make It
1
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
2. In a large pot of boiling salted water, cook the udon until al dente; drain.
3
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.
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