When I think of spicy and warm soup~ Kimchi nabe udon
These days, when the temperature is quite chilly in the morning and evening, I remembered the hot soup, so I made Gamchi Nabe Udon. \' Nabe\" means pot in Japanese, but I'm going to boil kimchi udon in an earthen pot and eat it hot for a long time today. Let me introduce you to the recipe for kimchi nabe udon, which has a cool and spicy kimchi soup
2 serving
Within 30 minutes
gojasmin
Ingredients
  • Udon noodles
    2serving
  • leek
    1/2ea
  • Shiitake mushroom
  • fish cake
  • Eggs
    1ea
  • Kimchi
    1handful
  • kelp broth
    10cm
  • dried bonito
    1handful
Cooking Steps
STEP 1/7
First, I'm going to prepare the broth for kimchi udon I'm going to make soup with katsuobushi today. Put cold water in a pot and kelp and boil it together Boil it for about 10 minutes and take out the kelp If you boil it for a long time, it's not good because the soup gets sticky
STEP 2/7
Boil a handful of katsuobushi in the kelp-boiled water for about 20 seconds, and then take out the katsuobushi If you boil katsuobushi for a long time, it loses its taste and aroma
STEP 3/7
Season the kelp and katsuobushi with the soup sauce If you don't have katsuobushi broth, you can make anchovy broth or use soy sauce or tsuyu
STEP 4/7
Put the udon noodles in a sieve and blanch them slightly by pouring hot water. (This will remove the sourness of the udon noodles.)
STEP 5/7
Put the udon noodles in a pot filled with broth and put the prepared ingredients such as sliced green onion, fried tofu, kimchi, shiitake mushrooms, and fish cakes. (I used various ingredients at home.)
STEP 6/7
When the ingredients start to boil, break the eggs and lower the heat Oh my! I didn't even think about it, but I got a double egg
STEP 7/7
Cover and wait 20-30 secondsTurn off the heat and enjoy it
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