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korea: Kimchi Noodle Soup with Shrimp

Korean is know for its many soup options.  One of the more popular ingredients, of late, is kimchi.  A somewhat sour, almost funny concoction of fermented cabbage that is good for the digestive track.  This is an easier and revised version of  the traditional Korean soup called Jjigae.

This soup is quite easy to make and has enough umami, sour, salt, bitter and sweet for flavor complexity minus a great deal of time.  It also feels healthy and tastes delicious.  The recipe is from recipe developer, Colu Henry.

korea: Kimchi Noodle Soup with Shrimp

Korean is know for its many soup options.  One of the more popular ingredients, of late, is kimchi.  A somewhat sour, almost funny concoction of fermented cabbage that is good for the digestive track.  This is an easier and revised version of  the traditional Korean soup called Jjigae.

This soup is quite easy to make and has enough umami, sour, salt, bitter and sweet for flavor complexity minus a great deal of time.  It also feels healthy and tastes delicious.  The recipe is from recipe developer, Colu Henry.

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Ingredients

Recipe serves: 6
1 (10-ounce) package dried udon
2 tablespoons vegetable or canola oil
1 pound shrimp, cleaned and skin removed, tail is optional
6 scallions thinly sliced, plus more for garnish
1 (3-inch) piece fresh ginger, peeled and finely chopped
3 garlic cloves, finely chopped
salt, kosher or flaky like Maldon
1 cup roughly chopped kimchi, plus ⅓ cup kimchi juice
5 cups vegetable or chicken stock
½ cup soy sauce
4 cups roughly chopped greens, such as kale, spinach, tatsoi or bok choy
garnish
chopped cilantro
boiled egg, 1 or 1/2 egg per bowl
chile oil
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korea:  Kimchi Noodle Soup with Shrimp
  • time
    45 minutes
  • serves
    6
  • skill level
    Easy

Ingredients

  • garnish

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.