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Kimchi Soup with Udon Noodles and Egg
(0)
40 min
Under an hour
Knuspr-Küche
Diese würzige Kimchi-Suppe mit Udon-Nudeln ist die perfekte Kombination aus Schärfe, Frische und Sättigung. In nur 40 Minuten zauberst du ein authentisches koreanisches Geschmackserlebnis auf den Tisch, das durch das cremige Ei und den frischen Spinat perfekt abgerundet wird. Ein gesundes und wärmendes Gericht für alle Liebhaber der asiatischen Küche!
Preparation method
Preparation
Slice the spring onions into rings, setting aside the green part for garnish. Peel and finely chop the garlic. Clean the carrot and coarsely grate it or cut it into fine sticks.
Cooking
Heat the oil in a pot. Sauté the spring onions, garlic, and carrots for about 2 minutes. Add the Gochujang paste, roast briefly, then add the kimchi (including its juice) and the broth. Simmer over medium heat for about 15 minutes.
Meanwhile, soft-boil the eggs in boiling water for about 5-6 minutes. Then rinse with cold water, let cool, and peel.
Chef's tip
For a vegetarian version, make sure the kimchi does not contain fish sauce. A splash of lime juice before serving provides extra freshness!
Ingredients
Nutritional values
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