Kimchi Noodle Soup With Wilted Greens

By Colu Henry

Updated March 11, 2024

Kimchi Noodle Soup With Wilted Greens
Johnny Miller for The New York Times. Food Stylist: Rebecca Jurkevich.
Total Time
30 minutes
Rating
5(1,136)
Comments
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Kimchi jigae, a classic Korean stew, is the inspiration for this spicy, comforting soup. Unlike many soups, this one doesn’t require a lengthy simmer on the stovetop to develop complex flavor, as its ingredients bring complexity: Soy sauce adds umami and kimchi provides pleasant funkiness. Should you want to add shrimp, toss them in with the greens in Step 4, as they only take a minute or so to cook through. While jjigae is traditionally served with white rice, here it is served with delightfully chewy Japanese udon noodles. Although garnishes are always optional, the suggested toppings really take it there, and you should.

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Ingredients

Yield:4 servings
  • 1(10-ounce) package dried udon
  • 2tablespoons neutral oil
  • 6scallions thinly sliced, plus more for garnish
  • 1(3-inch) piece fresh ginger, peeled and finely chopped
  • 3garlic cloves, finely chopped
  • Kosher salt
  • 1cup roughly chopped kimchi, plus ⅓ cup kimchi juice
  • 5cups vegetable or chicken stock
  • ½cup soy sauce
  • 4cups roughly chopped greens, such as kale, spinach, tatsoi or bok choy
  • White sesame seeds, soft-boiled eggs, chile oil and roughly chopped cilantro, for serving (optional)
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

499 calories; 13 grams fat; 2 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 4 grams polyunsaturated fat; 73 grams carbohydrates; 6 grams dietary fiber; 9 grams sugars; 22 grams protein; 2298 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Bring a large pot of water to a boil and cook udon according to package instructions. Drain and distribute evenly among serving bowls.

  2. Step 2

    In a large Dutch oven or pot, heat the oil over medium heat. Add the scallions, ginger and garlic, and cook until they begin to soften and the garlic is fragrant, 2 to 3 minutes. Season well with salt.

  3. Step 3

    Stir in the kimchi and kimchi juice and cook for 1 minute.

  4. Step 4

    Add the stock and the soy sauce sauce and stir together to combine. Bring to a simmer and stir in your greens. Allow everything to simmer until the greens are tender and the flavors have come together, 5 to 10 minutes. Taste and adjust with salt if needed.

  5. Step 5

    Ladle the soup over the udon and garnish with scallions and other toppings to taste.

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Ratings

5 out of 5
1,136 user ratings
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Comments

Dylan

This is pretty yummy! Definitely too much soy sauce, it over powered the Kim chi. I had to add water and Mirin to mellow it out. I would try 1/4 cup and go from there. I added peas. The soft boiled eggs are also good to balance the soy.

Leslie J

Sauteed shitakes and a slivered zucchini, added 1 T gochujang sauce, used whole jar of kimchi, 4 c chicken broth, 1 c water 1/4 c soy sauce. Added 1 pkg cubed tofu, simmered 20 min before adding ~1/2 lb bay spinach. Finally, tempered in an egg before serving.

Jon Goerner

Never thought about adding shrimp - next time. It's good with tofu, though. (And I agree - less soy sauce!)

Kate

I used dry ramen instead of udon noodles and used sesame oil. This is easy and VERY tasty.

polisci

I kept the eggs in boiling water for 4 minutes not 1. Even then it’s tricky to peel soft eggs. You need to firm the whites. 5 minutes next time?

Leslye Borden

Tasty, fast, could have used mushrooms, tofu or meatballs. The egg was a nice touch.

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