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Kimchi Udon Noodle Soup

Holly Ford
Chewy udon noodles and savory kimchi in a Japanese dashi broth makes a perfect simple noodle soup for a comfort. It's a simple and easy Korean-Japanese fusion noodle soup recipe.
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Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Cuisine Japanese, Korean
Servings 4



  • To make dashi, put bonito, sea kelp, leek and pour 8 cups of water in a large pot. Bring to boil, reduce the heat to low and simmer for 10 minutes. Drain the broth to reserve and discard the rest. Season with Tsuyu and salt. Adjust seasoning to your taste. Keep the broth warm.
  • Meanwhile, combine kimchi, kimchi juice, and chili flakes in a small skillet. Cook over medium to med-low heat for 3- minutes until tender.
  • Cook udon noodles in the boiling water for 2 minutes or follow the package direction.
  • Place each serving amount of noodles in a bowl and pour the broth over to immerse the noodles. Top with each topping over the noodles. Serve hot.
Keyword dashi, kimchi udon, udon noodle soup, udon noodles
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