Kimchi Noodle Soup With Wilted Greens
Jjigae, a classic Korean kimchi stew, is the inspiration for this spicy, comforting soup. Unlike many soups, this one doesn’t require a lengthy simmer on the stovetop to develop complex flavor, as its ingredients bring complexity: Soy sauce adds umami and kimchi provides pleasant funkiness. Should you want to add shrimp, toss them in with the greens in Step 4, as they only take a minute or so to cook through. While jjigae is traditionally served with white rice, here it is served with delightfully chewy Japanese udon noodles. Although garnishes are always optional, the suggested toppings really take it there, and you should.
- Serves: 4 persons
- 1(10-ounce) package dried udon
- 2tablespoons neutral oil
- 6scallions thinly sliced, plus more for garnish
- 1(3-inch) piece fresh ginger, peeled and finely chopped
- 3garlic cloves, finely chopped
- Kosher salt
- 1cup roughly chopped kimchi, plus 1/3 cup kimchi juice
- 5cups vegetable or chicken stock
- ½cup soy sauce
- 4cups roughly chopped greens, such as kale, spinach, tatsoi or bok choy
- White sesame seeds, soft-boiled eggs, chile oil and roughly chopped cilantro, for serving (optional)
Step 1Bring a large pot of water to a boil and cook udon according to package instructions. Drain and distribute evenly among serving bowls.
Step 2In a large Dutch oven or pot, heat the oil over medium heat. Add the scallions, ginger and garlic, and cook until they begin to soften and the garlic is fragrant, 2 to 3 minutes. Season well with salt.
Step 3Stir in the kimchi and kimchi juice and cook for 1 minute.
Step 4Add 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.
Step 5Ladle the soup over the udon and garnish with scallions and other toppings to taste.