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 pasta (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. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
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.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
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.
