Hot and Tangy Kimchi Udon Noodle Soup

By AislePrompt Editorial · Published 2026-05-09 · Updated 2026-05-09

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A warming Japanese-inspired soup featuring thick udon noodles simmered in a spicy, tangy broth with fermented kimchi and tender vegetables. This Japanese-inspired pasta recipe (vegetarian), ready in about 30 minutes, pairs dried udon noodles, 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. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 20 min Serves 4 Japanese cuisine 290 cal/serving

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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

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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.