Spicy Kimchi & Udon Soup
about 4 servings

Ingredients:
Pack of seafood mix, thawed
2 packs of udon noodles
1 head of napa cabbage, core cut off and thinly sliced
1 cup of kimchi, chopped
1 cup of kimchi sauce
1 onion, thinly sliced
3 garlic cloves, minced
*1 tbsp of Korean chili peppers (cayenne is a suitable substitute)
1 1/2 quart of water
2 tbsp Better Than Boullion
1/2 cup of nori, thinly cut strips (optional)

*If you don’t like it super spicy like we do, I suggest taking it down a notch by using 1 tsp of pepper and adjust to make it spicier, if needed, at the end.

Directions:
Heat 2 tbsp of vegetable oil in a large pot over medium heat for about a minute; add the garlic and onions and stir until fragrant. Continue to add in the kimchi, napa cabbage, and green onions and toss together until cabbage is slightly wilted. Add 1 1/2 quarts of water and bring to a boil over high heat. Once boiling, add in 2 tbsp of Better Than Bouillon, kimchi sauce, and chili pepper seasoning, and continue stirring for about a minute. Add in the noodles and seafood and continue boiling until the seafood is cooked through. Simmer for two more minutes and taste and adjust seasonings if needed. Pour into bowls and garnish with thin strips of nori.

Ben doesn’t like kimchi, but he likes it in this soup! The ingredients are very similar to the Spicy Seafood & Udon Stir Fry, but a different dish all together. The kimchi really changes up the flavor. Have you ever tried any Korean dishes? Korean food is seriously the best! It’s right up there along with my love for Japanese food.