Description
Feeling under the weather and need a chicken-less noodle soup? This udon soup with tofu, kale, and kimchi has the cozy vibes and superfoods you crave. (This recipe has been updated from its original February 2020 version.)
Ingredients
Scale
- 1 tablespoon avocado oil (or another neutral oil)
- 1 tablespoon sesame oil
- 4 ounces shiitake mushrooms, thinly sliced
- 2 medium or 3 small carrots, peeled, halved lengthwise, and thinly sliced on a diagonal
- Pinch of salt
- 1 quart vegetable or mushroom broth
- 2 cups water
- 8 medium garlic cloves, smashed and cut into quarters
- 2-inch knob of fresh ginger, peeled and cut into thin matchsticks
- 1 tablespoon soy sauce
- One 15-ounce package medium-firm tofu, cut into 1/2-inch cubes
- 3 large or 4 small leaves curly kale, stemmed and torn into bite-size bits* (see note below)
- 12 ounces fresh udon noodles*
- 1/2 cup chopped kimchi with its juice
- Scallions + sesame seeds, for serving (optional)
Instructions
- Combine both oils in a soup pot and place over medium heat. Add the mushrooms and carrots with a pinch of salt. Cook, stirring occasionally, until the vegetables are soft, about 8 minutes.
- Meanwhile, bring a pot of water to a boil for the noodles.
- Add the broth, water, garlic, ginger, and soy sauce to the vegetables. Cover with a lid and bring to a boil. Then reduce the heat to low and simmer gently for 10 minutes.
- Then add the tofu and kale, and cook just until the kale is wilted and the tofu is warmed through, about 3 minutes.
- Turn the heat off and stir in the kimchi. Taste and season with more soy sauce if needed.
- Cook the noodles according to package directions in the boiling water. Drain them in a strainer and rinse under running water to prevent them from sticking together.
- To serve, place some noodles in a bowl and ladle the soup on top. Garnish with scallions and sesame before serving, if desired.
Notes
- You can substitute curly kale with baby kale, baby spinach, mature spinach, or napa cabbage.
- Look for udon noodles in the refrigerated section of the supermarket. If you can’t find them, use any other noodles you have (rice noodles, ramen, lo mein, etc.). In a pinch, pasta will also work.
Nutrition
- Serving Size: 1/6 of the recipe
- Calories: 225
- Sodium: 730 mg
- Fat: 6.3 g
- Carbohydrates: 33 g
- Fiber: 3 g
- Protein: 8 g
