Korean Kimchi Noodle Soup with Tofu and Egg

A spicy, tangy noodle soup with fermented kimchi, tender tofu and a poached egg. It warms you up quickly and is on the table in under half an hour.

By yumbelo · 2 servings · 30 minutes

Ingredients

• 200 g Udon noodles (dried)
• 200 g Kimchi, cut into strips
• 200 g Firm tofu, cubed
• 2 pc Eggs
• 2 pc Spring onions
• 2 pc Garlic cloves, finely minced
• 1 pc Ginger, thumb-sized, grated
• 2 tbsp Gochujang (chili paste)
• 1 tsp Gochugaru (Korean chili flakes)
• 2 tbsp Soy sauce
• 1 tbsp Sesame oil
• 1 tbsp Neutral cooking oil
• 1 tsp Vegetable stock powder
• 1 tsp Sugar
• 1 tsp Sesame seeds
• 800 ml Water
• pinch Salt

Method

1. Trim the spring onions, cut the white parts into fine rings and slice the green parts into rings separately.
2. Heat the cooking oil in a pot and fry the white spring onion rings, garlic and ginger for 1 to 2 minutes until fragrant.
3. Add the kimchi and fry for 3 minutes until the edges are slightly browned.
4. Stir in the gochujang, gochugaru and sugar, toast briefly and deglaze with the water.
5. Stir in the vegetable stock powder and soy sauce, bring the soup to a boil and simmer over medium heat for 10 minutes.
6. Meanwhile, cook the udon noodles in salted water according to the package instructions until al dente, then drain and rinse under cold water.
7. Add the tofu cubes to the soup and heat through for 3 minutes. Season with salt to taste.
8. Crack the eggs one at a time into small bowls and carefully slide them into the barely simmering soup. Poach covered for 4 to 5 minutes, until the egg whites are set but the yolks are still soft.
9. Divide the noodles between two deep bowls, pour the soup over them and add one egg to each.
10. Sprinkle with sesame oil, sesame seeds and the green spring onion rings and serve hot.