Kimchi Noodle Bowl

Recipe adapted from The Pickled Pantry, Andrea Chesman

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.  

Prep Time

0 minutes

Cook Time

30 minutes


6 Servings


8 cups stock, chicken (or neutral-tasting vegetable broth)
2 tablespoons sherry, dry (or Chinese rice wine)
1 tablespoon soy sauce (or to taste)
1 ginger, fresh (1-inch piece, peeled and sliced)
3 cloves garlic (minced)
3 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.