Kimchi Noodle Soup With Wilted Greens Recipe (2024)

This is pretty yummy! Definitely too much soy sauce, it over powered the Kim chi. I had to add water and Mirin to mellow it out. I would try 1/4 cup and go from there. I added peas. The soft boiled eggs are also good to balance the soy.

Never thought about adding shrimp - next time. It's good with tofu, though. (And I agree - less soy sauce!)

Sauteed sh*takes and a slivered zucchini, added 1 T gochujang sauce, used whole jar of kimchi, 4 c chicken broth, 1 c water 1/4 c soy sauce. Added 1 pkg cubed tofu, simmered 20 min before adding ~1/2 lb bay spinach. Finally, tempered in an egg before serving.

Used a scant 1/4 cup soy sauce plus a few dashes of fish sauce... also omitted the salt with the ginger, onion, garlic mixture... it was great and appropriately salted!! Silken tofu with the greens (bok choy) was delicious, but would add a soft boiled or momof*cku egg as well.

Thanks to those who suggested cutting the soy sauce in half—it would’ve been far too salty if I’d put it all in (and that’s with reduced sodium soy sauce). It was the perfect dish for using up some greens from a fall CSA & for making use of some homemade kimchi, without requiring a trip to the store. I’ll definitely make it again.

This is my favorite soup. If you like a filling, spicy, warming soup, this is your go-to. I'm basically stuck on it for a while. I substituted kelp noodles for the udon and added some gourmet mushrooms. So good!

Based on notes from others and my love of both salt and soy sauce, I halved the sauce to 1/4 cup and still would have been ok with slightly less soy sauce/salt. So delicious, though. I added dried/rehydrated shiitake mushrooms, and when I make this again will put the bok choy stems in before the leaves to help the greens stay tender. Don’t skip the sesame seeds!

We love this soup in our house and have made it twice already - once with chicken and once with vegetable broth. When we made it with vegetable broth we doubled the kimchi and added a sprinkle more soy sauce (we have a high salt tolerance in our household)Delicious with all the mixed greens we've tried - bok choy, mustard, turnip, kaleEating it with fresh noodles really elevates it

WAY too much sodium!I left out the salt, reduced the soy sauce and still couldn’t finish the broth. The recipe lacked other vegetables like shiitake mushrooms or some grated carrots which would have given it more character. As it was, I used excellent kimchi, but all I tasted was salt. It overwhelmed everything, had me drinking water all evening and upset my stomach. I’m a very experienced Asian cook and have Never had this happen. The premise behind the recipe is nice, but it needs refinement

Used 1/4 cup soy sauce. Used onion in addition to scallions. Added 1 pound soft tofu and soba noodles. Comforting and easy soup. It needed a little hot sauce at the table.

Used frozen chicken wontons for the leftovers and it was better than the original recipe. Highly recommend!

This is an excellent soup to have been you are feeling under the weather. It‘s great as is (although I do follow the advice on halving the soy sauce - definitely the right call for us). However, this most recent time, I threw in some raw chicken breasts before adding in the bok choy and shredded them once they had cooked through, which made it an excellent kimchi chicken noodle soup.

Not overly salty here. Maybe different types of soy sauce/ kimchi used? I used a Japanese soy sauce that is very mild. Added tofu and a boiled egg. Decent meatless winter soup. Nothing spectacular but different

Low investment, high reward. Believe the hype! I dialled back the soy sauce slightly, and took other commenters recommendation to stir in 1 tbsp miso at the end. Phenomenal. We were out of eggs. Added some frozen shrimp from the freezer. I bet it would be great with tofu - especially deep fried - as the protein too.

15 year old: This {slurp} is my new favorite dinner {slurp}.Cook: Agree with cutting soy sauce to 1/4 cup, otherwise YUM

Yummy. Added Thai basil, eggs, sesame seeds, cilantro as topping. Next time I’ll try with kombu/fish broth.

My husband and I both loved this soup - it is our favorite. I have made it twice since I found the recipe two weeks ago. The mild kimchi we buy is a bit spicy but adds a nice warmth and goes well with the noodles. I think I'll try adding tofu and substituting Soba noodles next time. Definitely add the sesame seeds!

So delicious! I added tofu to the recipe for some added protein with the egg. I believe the recipe should have specified soup soy sauce rather than just “soy sauce”. The flavor of the soup soy sauce isn’t as intense and the color is light so I doesn’t impact the presentation of the dish. I only used 1/4 cup and doubled the amount of garlic and added some yellow onion with the green onion. I highly recommend this dish it’s really easy to make and so good for a week night dinner.

This is good and will cure what ails ya! Thanks to the people who said to cut the soy sauce down to 1/4 cup. I made it vegan by using Cleveland vegan kimchi (good and spicy!) and added cubed tofu instead of eggs. Delicious and couldn't be easier!

I just used a pinch of soy sauce so it wouldn’t overpower the dish, and I added tofu as well. Really great meal.

Doubled kimchi, add a few drops of fish sauce, add 2 baby bock Choy, 1 bunch Swiss chard, some spinach, add sautéed sh*take to bowl when plating along with sesame seeds and green onions, add firm tofu with greens after simmering, added 6 cups of chick broth, cooked 2 brown rice udon noddles. Delicious!!

We really like this, and it had good flavor and was moderately spicy.

Delicious! Used only about 2T of tamari, and salted at the end to taste. Added sliced shiitakes, broccoli, and braising greens in that order to simmering soup for a few minutes at the end. Instead of eggs, made bulgogi beef separately and piled it into the soup bowls at the end.