Korean Kimchi Tofu Nabe Udon
Kimchi tofu nabe udon is a Japanese-Korean hybrid hot pot noodle built on anchovy-kelp stock. Aged kimchi is sauteed in sesame oil for two minutes to tame its sharp acidity, then the stock goes in along with Korean chili flakes and soup soy sauce to form the broth base. Firm tofu cut into thick slabs and sliced shiitake mushrooms simmer for four minutes, absorbing the spicy-savory broth before thick udon noodles are added for a final two to three minutes. The udon's heft soaks up the surrounding liquid, making each bite intensely flavored. Since kimchi saltiness varies widely, the soy sauce is best added in small increments at the end. Patting the tofu dry before it goes in helps keep the broth from turning cloudy.
Adjust Servings
Instructions
- 1
Cut kimchi into bite-size pieces, slice tofu to 1 cm, and slice shiitake mushrooms.
- 2
Heat sesame oil and saute kimchi for 2 minutes to mellow sharp acidity.
- 3
Add stock, chili flakes, and soup soy sauce, then simmer 5 minutes.
- 4
Add tofu and mushrooms and simmer 4 more minutes so flavors soak in.
- 5
Add udon and cook 2-3 minutes until heated through, then adjust final seasoning.
- 6
Serve in bowls, garnish with scallion, and enjoy hot.
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