Ingredients
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1 (10-ounce) package dried udon
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2 tablespoons vegetable or canola oil
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1 pound shrimp, cleaned and skin removed, tail is optional
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6 scallions thinly sliced, plus more for garnish
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1 (3-inch) piece fresh ginger, peeled and finely chopped
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3 garlic cloves, finely chopped
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salt, kosher or flaky like Maldon
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1 cup roughly chopped kimchi, plus ⅓ cup kimchi juice
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5 cups vegetable or chicken stock
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½ cup soy sauce
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4 cups roughly chopped greens, such as kale, spinach, tatsoi or bok choy
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garnish
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chopped cilantro
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boiled egg, 1 or 1/2 egg per bowl
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chile oil
Directions
1
Done
|
Bring a large pot of water to a boil and cook udon according to package instructions. Drain and distribute evenly among serving bowls. |
2
Done
|
In a large Dutch oven or pot, heat the oil over medium heat. Add the shrimp, scallions, ginger and garlic, and cook until they begin to soften and the garlic is fragrant, 2 to 3 minutes. |
3
Done
|
Stir in the kimchi and kimchi juice and cook for 1 minute. |
4
Done
|
Add the stock and the soy sauce sauce and stir together to combine. Bring to a simmer and stir in your greens. Allow everything to simmer until the greens are tender and the flavors have come together, 5 to 10 minutes. Taste and adjust with salt if needed. |
5
Done
|
Ladle the soup over the udon and garnish with scallions and other toppings to taste. |