Kimchi Mandu Udon Noodles

Baby it’s cold outside! Cold weather calls for….soup, yes. But it’s not just any soup that would really give you the feeling that you got your daily dose of carbs, fiber, protein, and fats all in one bowl. I’ll come clean. I’m a sucker for noodles. Well, noodles AND sriracha sauce. I always tell my husband that I would accept an unlimited lifetime supply of noodles and sriracha as a gift and I’d be a happy girl for the rest of my life. Dramatic? I don’t think so. 

Since I’m working from home, I have more time to cook for myself while getting alot of things done, but nothing really satiates me as much as getting some noodles and hot soup down my system. I feel like now I know what the fuss with my mom was all about. Whenever she comes to visit me, she always asks beforehand if I have any kimchi in stock. Or if there are any Korean restaurants here in The Netherlands. Even if she filled herself up with food outside at a nice restaurant, she would come back home sneakily gulping down on her pre-made soup with noodles and kimchi. I guess you can take the woman out of Korea but you can’t take Korea out of the woman. And to be honest, I feel like I know exactly how she feels. No matter how much kaas broodjes I eat, I still feel like I’m missing my noodles and soup, and most importantly, something SPICY. Something to give my throat that screaming feeling to freshen me right up! And yes, I do add sriracha sauce to my kaas broodjes. 

Enough about my mom and my addiction to sriracha and noodles. Let’s get to the main point. Cold nights equals hot soup. One of my favorite type of noodles is udon noodles. They are so chewy and fun to eat. If there is any recipe that calls for regular noodles, I usually just go for udon noodles instead. They stay so nice and firm without getting too soggy while you’re trying to chow down on your hot soup. Adding well fermented kimchi, mandu (Korean dumplings) and enoki mushrooms to the soup just gives the soup a fuller texture and flavor. You’ll want to go for more bowls after each one until you realize you finished the whole thing yourself. But let’s be nice and share with others, because sharing is caring. 

  • Prep time: 3 min.
  • Duration: 10 min.
  • Serves: 1 - 2

Ingredients:

  • 500ml broth of choice
  • 1 cup well fermented kimchi
  • 2 – 3 tbsp kimchi juice
  • 3 – 4 dried shitake mushrooms (soaked in boiling water for 10 minutes)
  • 2 minced garlic
  • 2 tbsp soy sauce
  • 1 bag of udon noodles
  • Korean mandu/dumplings 
  • A bunch of enoki mushrooms (optional)
  • green onion (optional)

Instructions:

  1. Add kimchi, kimchi juice and soaked mushrooms (with water) to the broth and let it come to a boil. Remove any scum from the boiling soup.
  2. Once the broth comes to a boil, add your mandu, udon noodles, garlic and enoki mushrooms. Add some green onions if you wish or use them for decoration at the end. 
  3. Boil until noodles and mandu are cooked. About 3 – 4 minutes. 

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