Chilled Soy Milk Kimchi Udon

Name: Chilled Soy Milk Kimchi Udon
Yield: Serves 1 serving
Ingredients: 2.5 oz dried udon noodles (70 g); 1/2 cup soy milk (100 ml); 1 tablespoon concentrated noodle soup base (3x strength); Kimchi, as much as you like; 1 little green onion (optional); Chili oil, as much as you like

moritaya @cook_40045665

Perfect for hot days! Even though the only topping is kimchi, it’s incredibly delicious. The soup is super easy to make. Over 100 people have tried this recipe!
About this recipe:
I love noodle dishes with soy milk soup and have tried many versions, but for cold noodles, this is the one! It might seem like the ultimate shortcut meal, but it’s so tasty with just these ingredients!

moritaya @cook_40045665

Saved

Ingredients

Serves 1 serving

2.5 ozdried udon noodles (70 g)
1/2 cupsoy milk (100 ml)
1 tablespoonconcentrated noodle soup base (3x strength)
Kimchi, as much as you like
1little green onion (optional)
Chili oil, as much as you like

Saved

Steps

1

Cook the udon noodles according to the package instructions. In a bowl, mix the soy milk and noodle soup base. Cut the kimchi into bite-sized pieces. Slice the green onion thinly, if using.
2

Rinse the cooked udon noodles under cold water to chill. Place the noodles in a bowl, pour the soy milk soup over them, and top with kimchi and green onion. Drizzle with chili oil to finish.
3

Over 10 people have tried this recipe!
4

On May 13, 2012, over 100 people tried this recipe! Thank you to everyone who made it.
5

In October 2018, over 1,000 people tried this recipe! I never imagined so many would make it—thank you so much!