Some people prefer simple, light soups. We are not those people. Soups are delicious, but we like them more »substantial«. An Udon Noodle Soup with Kimchi & Dumplings, like the one in the pictures, is a perfect example of that. A flavorful broth infused with kimchi, thick udon noodles, plenty of veggies, and, of course, some dumplings. This combination is simply irresistible!
A steaming bowl of Udon noodle soup with kimchi and gyoza dumplings is perfect when you’re craving a warming, hearty dish packed with umami. This Asian-inspired noodle soup combines several comforting elements in one dish: thick and pleasantly soft Udon noodles, spicy kimchi, an aromatic broth, and juicy dumplings that make the soup especially filling. Perfect for cold days or simply when you want to prepare a quick yet exciting meal.
Udon noodles originally come from Japan and are characterized by their thick, elastic texture. Compared to ramen or rice noodles, they have a much firmer bite and absorb flavors particularly well. For this reason, they are excellent for hearty soups, like this Kimchi Udon Soup. We’ve been big fans of these thick noodles for a long time. Anyone who likes Asian noodle soups will definitely appreciate Udon noodles. You simply get so much more out of a bowl of soup. ;P
Besides the udon noodles, kimchi plays a key role in this soup. The fermented Korean cabbage adds acidity, spiciness, and depth to the soup – resulting in a savory and well-rounded flavor. Kimchi is not only exciting because of its flavors but also nutritionally interesting. Due to the fermentation process, it contains probiotic cultures and fits perfectly into a balanced (and healthy) diet. Combined with a flavorful broth and a little Gochujang, this makes a delicious kimchi soup that will make your taste buds very happy. Including, of course, the receptors responsible for perceiving spiciness. ;P
Since Udon noodles alone are sometimes not enough for us, we’ve also added some dumplings to the soup bowls here. All together, it makes a complete and filling meal. In case that’s too much for you, you could, of course, reduce the number of dumplings. Whether you use dumplings with veggies, tofu, meat, or a vegan filling is entirely up to you. We like to use meat-based ones, but vegan dumplings are also great and just as delicious.
Anyone who enjoys Asian soups will definitely love this Udon noodle soup here. It is super quick to prepare and can be customized to your liking. As mentioned before, you can add all sorts of Gyoza dumplings to the broth but you can also vary the veggies. If you don’t like bok choy, you can use spinach or Swiss chard instead. If you don’t like brown mushrooms, you can use any other type of mushroom – there are plenty of options in the produce section of the supermarkets.
You’ll see that the recipe is easy to prepare and that it doesn’t require a lot of time to put something delicious on the table. For us, this udon noodle soup is the perfect weeknight meal. Aromatic, uncomplicated, and absolutely delicious! Who wants to spend hours in the kitchen after work preparing food, right?! Even if guests are coming over, you can quickly prepare something tasty with this recipe for a larger group without much extra effort.
If you like soups and stuff like that, you should definitely check out our Creamy Miso Ramen with Chicken Katsu. While we still tend to focus on baking recipes here on the blog, this ramen with chicken katsu has been one of the most popular recipes on the blog lately. We certainly recommend it!
If you enjoy cooking Asian dishes in general, we can only recommend our Korean Tteokbokki with Gochujang. It’s an absolute favorite around here. Super easy to prepare and really delicious. However, Tteokbokki beginners should be a bit careful and start with less chili powder. It’s better to under-season (and add more if needed) than add too much. If the dish ends up being too spicy, it’s unfortunately difficult to save. ;P
INGREDIENTS / ZUTATEN
(4 servings)
For the soup:
some roasted sesame oil*
4-5 brown mushrooms, sliced
2 spring onions, in rings (white & green divided)
2-3 garlic cloves, finely diced
7 oz. (200g) Kimchi*, in pieces
2 tsp. Gochujang* (or more if you like it hot)
about 5 cups (1,2l) veggie broth
3-4 tbsp. kimchi brine
2-3 tbsp. soy sauce*
salt, pepper
For the add-ins/toppings:
9-12 frozen dumplings (Gyoza)*
17.6 oz. (500g) Udon noodles*
2 smaller bok choy, cut in half
some more Kimchi* for serving (optional)
some crispy chili oil* for serving (optional)
(4 Personen)
Für die Suppe:
etwas geröstetes Sesamöl* zum Anbraten
4–5 braune Champignons, in Scheiben
2 Frühlingszwiebeln, in Ringen (weiße & grüne Teile getrennt)
2–3 Knoblauchzehen, fein gehackt
200g Kimchi*, in Stücken
2 TL Gochujang* (oder mehr, wer es schärfer mag)
etwa 1,2 l Gemüsebrühe
3–4 EL Flüssigkeit vom Kimchi
2–3 EL Sojasauce*
Salz, Pfeffer
Für die Einlagen/Toppings:
9–12 gefrorene Teigtaschen (Gyoza)*
500g Udon Nudeln*
2 kleine Pak Choi, halbiert
etwas Kimchi* als Beilage zum Servieren (optional)
etwas Crispy Chili Oil* zum Servieren (optional)
DIRECTIONS / ZUBEREITUNG
1. Start by preparing the ingredients. Clean the mushrooms and cut them into slices. Clean the spring onions and cut them into rings – the green parts are for the decoration. Peel the garlic and dice it finely. Drain the Kimchi (keep the brine) and cut it into bite-size pieces. Wash the bok choy, drain it and cut in half lengthwise. Keep all ingredients and spices ready for cooking.
2. Add some sesame oil to a large cooking pot and heat up. Add the sliced mushrooms and sauté them until nicely browned. Next, add the white parts of the spring onions and the garlic and sauté for a moment until soft and fragrant. Add the Kimchi and Gochujang, mix everything well and let the veggies and mushrooms cook for about 2 minutes while stirring often.
3. Add the veggie broth, Kimchi brine, and soy sauce. Bring the soup to a boil and add the frozen dumplings. Cover the pot and let the soup simmer over medium heat for about 3-4 minutes. Next, add the Udon Noodles and let the soup cook 4-5 minutes longer. Finally, add the bok choy for the last 2-3 minutes. Season with some salt and pepper if needed.
4. Transfer the noodles, dumplings, and soup to bowls, sprinkle the green spring onion rings on top, and serve with some Kimchi and crispy chili oil for everyone to add to their liking (optional).
Notes:
+ you can switch the bok choy with other greens like Edamame, sugar peas, or spinach
+ if you prefer other noodles, go for it – ramen noodles are also fine here, but make sure not to overcook them
+ for some more color, you can also add some hard-boiled egg and fresh herbs as toppings
1. Mit dem Vorbereiten der Zutaten starten. Die Pilze reinigen und in Scheiben schneiden. Die Frühlingszwiebeln säubern und in Ringe schneiden – die grünen Ringe sind für die Dekoration. Den Knoblauch schälen und fein hacken. Den Kimchi abtropfen lassen (die Flüssigkeit auffangen) und dann in mundgerechte Stücke schneiden. Den Pak Choi waschen, abtropfen lassen und dann längs halbieren. Die restlichen Zutaten und Gewürze zum Kochen bereithalten.
2. Etwas Sesamöl in einem großen Topf erhitzen. Die Pilze dazugeben und im heißen Öl anbraten, bis sie gut Farbe bekommen haben. Als Nächstes die weißen Ringe der Frühlingszwiebeln und den Knoblauch dazugeben und kurz mit anschwitzen lassen. Kimchi und Gochujang dazugeben, alles gut vermengen und dann für etwa 2 Minuten mit anbraten – immer wieder umrühren, damit nichts anbrennt.
3. Gemüse und Pilze mit der Gemüsebrühe ablöschen. Die Flüssigkeit vom Kimchi und die Sojasauce dazugeben und dann alles einmal aufkochen lassen. Die gefrorenen Gyoza in die Suppe geben, den Topf mit einem Deckel schließen und die Suppe für etwa 3-4 Minuten bei mittlerer Hitzezufuhr köcheln lassen. Als Nächstes die Udon Nudeln dazugeben und die Suppe weitere 4-5 Minuten köcheln lassen. Den Pak Choi für die letzten 2-3 Minuten dazugeben und mitgaren lassen. Die Suppe nach Bedarf noch einmal mit etwas Salz und Pfeffer nachwürzen.
4. Nudeln, Gyoza und die Suppe auf Schüsseln aufteilen, mit den grünen Frühlingszwiebelringen bestreuen und dann mit zusätzlichem Kimchi und Crispy Chili Oil servieren (optional) – hier kann sich jeder nach Lust und Laune bedienen.
Hinweise:
+ man kann den Pak Choi auch durch andere Gemüsesorten wie Edamame, Zuckerschoten oder Spinat ersetzen
+ wer andere Nudeln bevorzugt, kann hier z.B. auch Ramen Nudeln verwenden – auf die Garzeiten achten, damit sie nicht zu weich werden
+ für mehr Farbe kann man noch hart gekochte Eier und frische Kräuter als Toppings verwenden.
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Here is a version of the recipe you can print easily.
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Udon Noodle Soup with Kimchi & Dumplings
- Prep Time: 00:10
- Cook Time: 00:15
- Total Time: 00:30
- Yield: 4 1x
- Category: Soup
- Method: -
- Cuisine: International
Description
If you like flavorful soups, you should take a look at this delicious Udon Noodle Soup with Kimchi & Dumplings. This one has it all! So good!
Ingredients
For the soup:
some roasted sesame oil*
4-5 brown mushrooms, sliced
2 spring onions, in rings (white & green divided)
2-3 garlic cloves, finely diced
7 oz. (200g) Kimchi*, in pieces
2 tsp. Gochujang* (or more if you like it hot)
about 5 cups (1,2l) veggie broth
3-4 tbsp. kimchi brine
2-3 tbsp. soy sauce*
salt, pepper
For the add-ins/toppings:
9-12 frozen dumplings (Gyoza)*
17.6 oz. (500g) Udon noodles*
2 smaller bok choy, cut in half
some more Kimchi* for serving (optional)
some crispy chili oil* for serving (optional)
Instructions
1. Start by preparing the ingredients. Clean the mushrooms and cut them into slices. Clean the spring onions and cut them into rings – the green parts are for the decoration. Peel the garlic and dice it finely. Drain the Kimchi (keep the brine) and cut it into bite-size pieces. Wash the bok choy, drain it and cut in half lengthwise. Keep all ingredients and spices ready for cooking.
2. Add some sesame oil to a large cooking pot and heat up. Add the sliced mushrooms and sauté them until nicely browned. Next, add the white parts of the spring onions and the garlic and sauté for a moment until soft and fragrant. Add the Kimchi and Gochujang, mix everything well and let the veggies and mushrooms cook for about 2 minutes while stirring often.
3. Add the veggie broth, Kimchi brine, and soy sauce. Bring the soup to a boil and add the frozen dumplings. Cover the pot and let the soup simmer over medium heat for about 3-4 minutes. Next, add the Udon Noodles and let the soup cook 4-5 minutes longer. Finally, add the bok choy for the last 2-3 minutes. Season with some salt and pepper if needed.
4. Transfer the noodles, dumplings, and soup to bowls, sprinkle the green spring onion rings on top, and serve with some Kimchi and crispy chili oil for everyone to add to their liking (optional).
Notes
+ you can switch the bok choy with other greens like Edamame, sugar peas, or spinach
+ if you prefer other noodles, go for it – ramen noodles are also fine here, but make sure not to overcook them
+ for some more color, you can also add some hard-boiled egg and fresh herbs as toppings
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