Kimchi Udon

A quick and simple recipe - Kimchi Udon ! In this recipe, I am using vegetarian kimchi (without fish sauce and garlic) and you can add in some kimchi juice if desired. As I am not using vegetable stock, I added some kelp for making the soup base and retained the kelp for making a side dish – seasoned kelp (Seaweed Salad).

Preparation: 10 mins, Cooking time: 15 mins

Ingredients (serves 2)
° 2 packs (400g) udon noodle
° 150g vegetarian kimchi
° 5g dried shredded kelps
° 1 slice ginger
° 800ml water
° salt to taste
° sugar to taste (optional)
° 1½ tablespoons dried chilli flake (optional), to serve

Method
1. Place the dried kelps with water in a pot. Bring to a boil and simmer for 5 minutes. Discard or retain the shredded kelps for other dishes.
2. Throw in the udon and kimchi. Bring to a boil and season to taste with salt and sugar.
3. To serve, ladle into a serving bowl. Sprinkle some dried chilli flakes and serve immediately