FOOD: Kimchi noodle soup with wilted greens


This week’s recipe is a spicy but comforting kimchi noodle soup. Unlike many soups, this one doesn’t require a lengthy simmer on the stove-top to develop a complex layer of flavours. It’s the ingredients themselves that bring this complexity. Kimchi, a traditional Korean dish made from fermented vegetables, has varying tastes depending on what ingredients are used to make it, but typically has a spicy, yet sour, taste to it. There’s growing evidence fermented foods, such as kimchi, improves intestinal health and can improve levels of good bacteria in the gut. Enjoy this tangy taste of Korea.




3 packs udon noodles (200g each)
2 tablespoons vegetable oil
4 spring onions, sliced
4 cloves garlic, diced
1 thumb of ginger, grated
1 cups of kimchi, roughly chopped
5 cups of chicken or vege stock
3 tablespoons gochujang (optional, Korean hot sauce, available from U-Plus at The Landing)
4 tablespoons soy sauce
4 cups of roughly-chopped greens (I used spinach and bok choi but you can use kale, tatsoi, etc)

White sesame seeds
Soft-boiled eggs (boil for 5 mins exactly, then peel and halve)
Fresh coriander

1. Bring a large pot of water to boil and cook the udon noodles according to the instructions. Drain and set aside.

2. Next, heat a large pot with the oil to a medium heat and add in the ginger, garlic and spring onions (save a little spring onion for garnish, also). Cook for 2-3 mins, until softened but not browned.

3. Stir in the roughly-chopped kimchi and cook for another minute. Next, pour in the stock, soy sauce and gochujang and stir together to combine. Cook for 4-5 mins at a simmer.

4. Tip in the roughly-chopped greens and cook until wilted, about 3-4 mins. Taste, and add a little salt, if needed.

5. Evenly divide the noodles between four bowls, then ladle the soup (evenly distributing the greens) over the noodles. Garnish with the extra spring onions, sesame seeds, egg and coriander, if using.