Kimchi Udon Noodle Soup


This recipe is inspired by the delicious healing soup at Amitabul in Chicago, IL.

What you will need

4-5 ounces Dried, thin Udon noodles

11/2 cup Kimchi

4 Baby Portabella mushrooms, sliced 1/4" thick

1 medium size Zucchini, cut length-wise and sliced 1/4" thick

2 Scallions, sliced

1/2 cup Extra firm tofu, cubed 1/2" cubes

1 teaspoon Chili garlic sauce, or sriracha

1 Garlic clove, minced

6 cups water

3 teaspoons Not Chicken Broth, *vegan, optional

2 teaspoons vegetable oil


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