Hot and Tangy Kimchi Udon Noodle Soup
A warming Japanese-inspired soup featuring thick udon noodles simmered in a spicy, tangy broth with fermented kimchi and tender vegetables. This japanese-inspired noodles (vegetarian) ready in about 30 minutes pairs dried udon noodles, chopped kimchi, vegetable broth for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 290 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart.
Ingredients
- 8 oz dried udon noodles
- 1 cup, chopped kimchi
- 4 cups vegetable broth
- 2 tbsp soy sauce
- 1 tbsp sesame oil
- 3, minced garlic cloves
- 1 tbsp, grated ginger
- 2 stalks, sliced green onions
- 1 cup, sliced shiitake mushrooms
- 8 oz firm, cubed tofu
- 1 tsp red chili flakes
- to taste salt
- to taste black pepper
Instructions
- Step 1: Bring a large pot of water to boil and cook 8 oz dried udon noodles according to package instructions (about 8 minutes); drain and set aside.
- Step 2: In a large pot, heat 1 tbsp sesame oil over medium heat. Add 3 minced garlic cloves and 1 tbsp grated ginger; sauté for 1-2 minutes until fragrant.
- Step 3: Add 1 cup chopped kimchi and 1 cup sliced shiitake mushrooms; cook for 3 minutes, stirring occasionally.
- Step 4: Pour in 4 cups vegetable broth and 2 tbsp soy sauce; bring to a boil, then reduce heat and simmer for 10 minutes to develop flavors.
- Step 5: Add 8 oz cubed firm tofu and 1 tsp red chili flakes; simmer gently for 5 more minutes.
- Step 6: Season with salt and black pepper to taste, then add the cooked udon noodles and 2 sliced green onions; stir to combine and heat through for 2 minutes before serving hot.
Frequently asked questions
How long does Hot and Tangy Kimchi Udon Noodle Soup take to make?
Total time is about 30 minutes (10 min prep + 20 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Hot and Tangy Kimchi Udon Noodle Soup?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep dried udon noodles from drying out.
Can I substitute ingredients in Hot and Tangy Kimchi Udon Noodle Soup?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Hot and Tangy Kimchi Udon Noodle Soup for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Hot and Tangy Kimchi Udon Noodle Soup vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
