Kimchi Chicken Udon Soup

 This udon soup can be served as a quick light meal. 

Prep time: 10 mins
Cook time: 15 mins
Yield: 2 to 3 serves

Ingredients:

• 85 gm chives
• 50 gm chicken thigh
• 400 gm udon noodles, frozen or fresh
• 2 cups water
• 1 cup chicken stock
• 140 gm kimchi
• seaweed, optional, for garnish

Marinade:

• 2 tsp light soy sauce
• ½ tsp raw sugar
• 1 tsp corn flour/corn starch
• sesame oil, to taste

Method :

1. Rinse chives. Wipe dry. Cut into about 4-cm strips.
2. Remove the fat from the chicken. Cut into strips. Mix with marinade. Combine with some sesame oil. Set aside.
3. Briefly cook the frozen udon in boiling water. Once they are softened, use chopsticks to loosen them up. Drain out. Set aside.
4. In a pot, pour in the water and chicken stock. Bring it to a boil over medium-high heat.
5. Add the chicken and cook until its colour changed. Add the udon. Bring it to boil. Add some oil. Put in the chives and Kimchi. Season with salt if needed. It’s done. Carefully ladle udon soup in two serving bowls. Sprinkle and garnish with seaweed. Serve immediately.

Notes：

• You can use other protein, like beef, pork or seafood instead if you want.
• If you can find any chives, you can use any vegetables instead.
• I used seasoned seaweed to enhance the flavours and make the whole dish up a level. You can get it from any Korean or Asian grocery store. It’s optional though.

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