Kimchi and Fried Tofu Skin Udon recipe - ingredients, nutrition and when to eat it
Kimchi and fried tofu skin udon is a noodle dish simmered with kimchi and fried tofu skin in udon broth.
Kimchi and fried tofu skin udon is a noodle dish simmered with kimchi and fried tofu skin in udon broth. The tangy, spicy kimchi pairs well with the soft, mildly sweet tofu skin. It’s just right for lunch or dinner when you’re in the mood for a warm bowl of broth.
Street food · 15 minutes to cook
Tips: Taste the kimchi first, then add its juice a little at a time to balance the seasoning and tartness.
Tips: Add the udon noodles near the end and heat them through, since they can get soft if simmered too long.
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Ingredients (1 serving)
- Cooked udon noodles — 200 g
- Napa cabbage kimchi — 60 g
- Fried tofu pouch — 2 pc
- Anchovy stock — 350 ml
- Green onion — 15 g
- Korean chili flakes — 0.5 tsp
- Soy sauce — 1 tsp