Kimchi Udon with Fried Tofu Pouches recipe - ingredients, nutrition and when to eat it
This warm noodle dish simmers udon noodles, kimchi, and fried tofu pouches in a spicy broth.
This warm noodle dish simmers udon noodles, kimchi, and fried tofu pouches in a spicy broth. The tofu’s soft, nutty flavor pairs with the kimchi’s tangy savoriness, making it just right for dinner on a chilly day.
Noodles · 20 minutes to cook
Tips: Well-fermented kimchi makes the broth tangier, while less-fermented kimchi gives it a milder flavor.
Tips: Add the udon noodles at the end and loosen them gently so the tofu pouches don’t split.
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Ingredients (1 serving)
- Cooked udon noodles — 200 g
- Fried tofu pouch — 2 pc
- Napa cabbage kimchi — 0.5 cup
- Water — 450 ml
- Dried anchovies — 5 pc
- Kombu — 1 piece
- Korean chili flakes — 1 tsp
- Green onion — 0.3 pc