MK’s Soybean Kimchi Udon

I had shared on Instagram a few clips of one of my dishes. Last night, I made a Japanese udon and a lot of people were interested in the recipe. Unfortunately I do not have photos of all the ingredients I used. But I will insert a link on everything that I am able to find 🙂

Just to let ya’ll know, I rarely cook with measurements. It’s all about the taste and eyeing everything to me. If you make this and it’s a bit too salty for your tasting or spicy, add one tsp. of brown granulated sugar or less chili!

Ingredients:                                                                   Servings: 3

  • 1 package of soybean paste (you can get this at any Chinese or Korean Market. Ex: 99 Ranch Market/Hmart)
  • 1 package of 4 precooked kimchi seasoned tofu, cut into bite size (there’s different flavors!)
  • 1/2 white cabbage, sliced thinly
  • ground black pepper & salt
  • 1 package of udon
  • 4 chicken tenders, cut into bite size cubes
  • butter
  • 1 large tomato, cubed
  • 1/2 lemon, juice and zest
  • handful of cilantro, chopped
  • 1 cob of fresh corn (optional, makes the soup sweeter)
  • 3 tbsp. kimchi
  • 3 tbsp. Chinese chili sauce
  • 1 tsp. dried chili flakes
  • 1/2 garlic, finely minced
  • 1/2 yellow onion, sliced and chopped

In a medium pot, boil water and cook udon noodles for 4 minutes or until it is soft. Drain and run through with cold water. Set aside.

In a small bowl, put in your cut chicken pieces with a few sprinkles of pepper, salt, dried chili flakes. Saute chicken and minced garlic with butter in a saucepan over medium high heat until it’s firm. Don’t let the garlic burn! It should be golden yellow when the chicken is cooked. Set aside.

In a medium pot, put in 2 1/2 cups of water to a boil then put in the soybean paste. Lower to medium heat; put in the chicken, tomatoes, corn, tofu, chili sauce, and yellow onion. Cover it and let simmer for 3 minutes.

Since the pot is very hot already, turn off heat and put remainder of the ingredients: udon, kimchi, lemon juice and zest, cabbage, and cilantro (optional: you can use this and more cabbage for garnish!). Put in bowl and for a creamy flavor, top it off with a sunny side egg!

I hope you all will enjoy this soup. I love udon and it’s so easy to put together. Please let me know what your outcome was! Thank you so much for the love and interests!

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