Kimchi Noodle Bowl


SourceRecipe adapted from The Pickled Pantry, Andrea Chesman
Prep time
Cooking time30 minutes
Total time30 minutes


It is hard to imagine a more comforting, more healthful bowl of soup on a cold night.  With the kimchi already made, this soup is ready in the time it takes to boil the noodles.  


8 cups
stock, chicken (or neutral-tasting vegetable broth)
2 tablespoons
sherry, dry (or Chinese rice wine)
1 tablespoon
soy sauce (or to taste)
ginger, fresh (1-inch piece, peeled and sliced)
3 cloves
garlic (minced)
scallion (white and tender green parts, finely chopped)
3/4 pound
noodles, egg (Chinese, udon noodles or thin spaghetti)
1 pound
tofu, firm (or silken, cubed)
6 cups
kimchi (chopped, drained)
sesame oil, asian (to serve)
cilantro (to serve)
sriracha (to serve)


Combine the broth, sherry, soy sauce, ginger, garlic, and scallions in a large saucepan.  Simmer for 25 minutes.

Meanwhile, bring a large pot of salted water to a boil.  Add the noodles and and cook until just barely tender.  Drain well and return the noodles to the pot to keep warm.

Remove the ginger from the broth.  Add the tofu and kimchi to the broth and simmer for 2 minutes. Taste and add soy sauce as needed. It may not need any, depending on how hot and salty your kimchi tastes.

To serve, place a nest of noodles in each bowl.  Ladle the soup over the noodles, drizzle with sesame oil, sprinkle with cilantro, and serve hot, passing the Sriracha at the table.