Udon Noodle Soup with Kimchi Dumplings recipe - ingredients, nutrition and when to eat it
This warm bowl combines kimchi dumplings and udon noodles in anchovy broth. The chewy noodles and tender dumplings pair with the kimchi’s spicy, tangy flavor.
This warm bowl combines kimchi dumplings and udon noodles in anchovy broth. The chewy noodles and tender dumplings pair with the kimchi’s spicy, tangy flavor. It’s an easy, satisfying lunch or dinner on a chilly day.
Street food · 15 minutes to cook
Tips: Drain the kimchi well before adding it so it doesn’t add too much liquid, making it easier to control the broth’s flavor.
Tips: Add the udon noodles at the end so they stay chewy without needing to cook for long.
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Ingredients (1 serving)
- Cooked udon noodles — 200 g
- Kimchi dumplings — 4 pc
- Dried anchovies — 8 g
- Kombu — 5 g
- Water — 500 ml
- Napa cabbage kimchi — 40 g
- Green onion — 20 g
- Korean red pepper flakes — 0.5 tsp
- Soy sauce — 1 tsp