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INGREDIENTS
- 1 tablespoon of oil
- 4 spring onions
- 2 cloves of garlic
- 1 carrot
- ½ teaspoon gochujang
- 350 g kimchi
- 450 ml vegetable or chicken broth
- 100 g spinach
- Salt
- 1 tablespoon white sesame seeds
- 2 eggs 2
- 120 g udon noodles
METHOD
- 1Chop the spring onion, set aside some of the green part for garnish. Peel and finely chop the garlic. Clean the carrot and grate it on a coarse grater or cut it into small matchsticks.
- 2Heat the oil in a pot, add the spring onion, garlic, and carrot, and sauté for 2 minutes. Add gochujang, sauté for a moment, then add the kimchi with its juice and the broth. Cook over low heat for 15 minutes.
- 3Place 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. Afterwards, peel the eggs.
- 4Cook the udon noodles according to the package instructions, trying to time their cooking to finish simultaneously with the soup. Divide the noodles into bowls or plates.
- 5Add fresh or frozen spinach to the soup, let it wilt, season with salt, and serve immediately with a halved egg and sprinkled with sesame seeds.
Hana Pospíchalová
Hanka from the blog www.vkuchynishankou.cz has been dedicated to a healthy lifestyle for 13 years. For Rohlik, she creates amazing healthy recipes that don't lack flair and delicious taste!