This came out well, and is actually really quick to throw together — the udon are fresh and cook with remarkable alacrity. The faint of heart can try to hold back the kimchi juices, but there is enough stock involved that the potential for unbearable spiciness is fairly low. Probably we could have added some tofu, but it was enjoyable nonetheless.
Kimchi Udon Soup
Everything- 4 Cups Chicken Broth
- 2 Cups Water
- 1.5 Cups Kimchi, Coarsely Choped
- 6 Shitake Mushrooms, Sliced
- 1 Clump Oyster Mushrooms, Sliced
- 1 Medium Zucchini, in Large Slices
- 3 Packages Udon (24 Oz.)
- A Few Scallions Chopped Small
- Maybe Some Tofu, cubed
- 1 Tbs. Soy Sauce
- 1 Tsp. (Asian) Sesame Oil
- Oil for Sauteing
- Salt and Pepper to Taste
Everything in Detail- Salt the zucchini slices (we're talking full cross-sections here) and leave to sweat on a sheet pan for a while. If you are feeling fancy, remove the seeds since they turn to mush when left to sit. Once they have released a fair bit of water squeeze what you can out of them and slice them into long strips the approximate size of the udon noodles. Heat a few tablespoons of oil in a pan and saute for just a minute or two, removing to make room for the mushrooms.
- Saute the mushrooms in a few tablespoons of oil for several minutes until tender, then ignore until later.
- Bring the water and stock to a boil in a large pot with a pinch or two of salt. Throw the kimchi in now so the flavor permeates the udon (or so one hopes).
- Toss the udon into the boiling water and cook for just a few minutes until tender.
- Add the scallions, soy sauce, and sesame oil — adjust seasoning.
- Throw in the mushroom and tofu if using.
NB: Kimchi can get a little stiff after several days, so this is a good way to take the edge off...
