• Eddie

Red Hot Kimchi Udon

If you want to spice up your life, this is the Agent Provocateur of Japanese noodle soups. And it’s almost as easy as making Instant Ramen. Let’s do this


1 onion, diced

2 cups kimchi (here’s my recipe for Kips Bay Kimchi)

9 oz Beyond Meat Chicken  (or tofu)

6 cups vegetable broth

1 T white miso

1 LB udon noodles


  1. Saute the onion and kimchi in a large pot until it starts to stink like kimchi in your kitchen. You’ll know, trust me. 

  2. Add the broth, fake meat and miso. Stir to combine.

  3. Cover and let simmer for 20 minutes

  4. Bring a pot of salty (think ocean) water to the boil. Throw in udon noodles and cook for 3 minutes. Drain.

  5. Divide the noodles amongst 4 bowls and ladle the soup on top of

  6. Slurp

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© 2018 Eddie McNamara