Kimchi Udon Soup

  • 1 lb chicken breast, cut in bite-size pieces OR
  • 1 package silken tofu, cut into 3/4″ cubes
  • 1 medium onion, sliced very thinly
  • 2 garlic cloves, sliced thinly
  • 1″ piece of ginger, minced
  • 1/4 C mirin
  • 1 1/2 C napa kimchi, roughly chopped
  • 1/2 C kimchi juices
  • 6-8 C dashi
  • 3 T soya sauce
  • 1 t sesame oil
  • 1 T doenjang or red miso
  • 1 C shelled edamame
  • 2 bunches of udon noodles


  • 4 scallions sliced on a bias
  • strips of roasted nori
  • sesame seeds

Season the chicken pieces with kosher salt, garlic and ginger powder. Brown over medium-high heat in a large soup pot. Once cooked, remove from the pot and add in the onion slices and a little more oil if needed. Cook until softened and add in the fresh garlic and ginger. Cook a couple minutes more and then deglaze with the mirin and add in the kimchi, kimchi juices, dashi, soya sauce, doenjang, and sesame oil and chicken. Bring a boil and cook for 10 minutes. Add in the edamame and boil for 10 more minutes and then add in the udon. Boil until the noodles are just al dente and serve, garnishing with the scallions, strips of nori and seame seeds.


Carrot Sunomono

4-5 medium carrots cut into matchsticks or shredded
3 scallions sliced on a bias

1/4 C rice vinegar (or white wine vinegar)
1 t freshly grated ginger-root
4 t sugar
1 t salt

Dress the vegetables with the vinegar mixture and let sit 30 minutes to an hour before serving, stirring several times. If desired, drain the excess vinegar from the carrots before serving.

Sunomono are Japanese quick pickles/salads which can be made from just about any vegetable and many fruits.  The recipe above could be modified by using any combination of: cucumber, daikon, radish, turnip, jicama, celeriac, etc.