{"id":33697,"date":"2014-05-02T10:09:50","date_gmt":"2014-05-02T14:09:50","guid":{"rendered":"https:\/\/www.healthygreenkitchen.com\/?p=33697"},"modified":"2022-01-22T14:44:45","modified_gmt":"2022-01-22T19:44:45","slug":"udon-noodle-soup","status":"publish","type":"post","link":"https:\/\/www.healthygreenkitchen.com\/udon-noodle-soup\/","title":{"rendered":"Udon Noodle Soup with Kale and Kimchi"},"content":{"rendered":"\n
\"udon<\/figure><\/div>\n\n\n\n

I recently taught a class on making lacto-fermented vegetables. We talked about sauerkraut, pickles, and kimchi, and I demo’ed how to make kimchi. I used a recipe just a wee bit different from this one<\/a>…I’ve been making it over and over and I love it. One of the ways I like to eat it is mixed into this Asian-inspired Udon noodle soup.<\/p>\n\n\n\n

This soup is ridiculously tasty; it’s also infinitely variable. Here’s how I make mine, along with some of my favorite ways to change it up.<\/p>\n\n\n\n

How to Make Udon Noodle Soup<\/h2>\n\n\n\n
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For 2 servings (or maybe 1: I’ve eaten the whole thing for dinner at once when I accidentally skipped lunch!), I start with 4 cups of chicken stock. I prefer to use homemade stock (here’s my chicken stock recipe<\/a>; vegetable stock<\/a> is another option, and so is store-bought stock). <\/p>\n\n\n\n

Put the stock in a medium pot on the stove and add a few handfuls of kale leaves (torn away from the tough stems) plus the noodles. I like to use fresh udon noodles that come vacuum packed<\/a>; but feel free to use whatever type of noodles floats your boat.<\/p>\n\n\n\n

Once the stock is boiling, reduce to a simmer and cook until the noodles are tender. If you want to poach some fish or 1-2 eggs right in there, go ahead (or cook in a separate pan, if frying them). <\/p>\n\n\n\n

At this point, take the soup off the heat and add whatever else you fancy for protein: cooked thinly sliced beef, or chicken, or maybe seafood (if you didn’t use the eggs\/fish mentioned above). <\/p>\n\n\n\n

Then garnish away (in the photo, you see generous amounts of chopped fresh cilantro, minced green onion, and lots of kimchi).<\/p>\n\n\n\n

Udon Noodle Soup Variations<\/h2>\n\n\n\n