Soup with Kimchi

INSTRUCTIONS

• 1
  Chop the spring onion, set aside part of the green part for garnishing the soup. Peel and finely chop the garlic. Clean the carrot and grate it coarsely or cut it into small sticks.
• 2
  Heat oil in a pot, add spring onion, garlic, and carrot, and sauté for 2 minutes. Add gochujang, sauté briefly, then add kimchi with its juice and the broth. Simmer on low heat for 15 minutes.
• 3
  Place the eggs in water, and once the water starts boiling, cook them for 5 minutes. Then drain the hot water, add cold water, and let them cool. Peel the eggs afterward.
• 4
  Cook the udon noodles according to the package instructions, timing them to finish cooking simultaneously with the soup. Divide the noodles into bowls or plates.
• 5
  Add fresh or frozen spinach to the soup, let it wilt, season with salt, and serve immediately with halved eggs and sprinkled with sesame seeds.