Kimchi Noodle Soup

• 2 tablespoons vegetable oil
• 8 mushrooms, thinly sliced
• Salt and freshly ground pepper
• 9 ounces fresh udon or 5 ounces dried
• 6 cups chicken stock or low-sodium broth
• 8 ounces firm tofu, cut into 1/2-inch cubes
• 1 tablespoon soy sauce
• 1/2 cup coarsely chopped kimchi
• 2 scallions, thinly sliced
• 1/2 teaspoon Asian sesame oil

1. In a large skillet, heat the vegetable oil until shimmering.
2. Add the mushrooms, season with salt and pepper and stir-fry over high heat until browned, about 8 minutes.
3. In a large pot of boiling salted water, cook the udon until al dente; drain.
4. Return the udon to the pot.
5. Add the chicken stock, tofu, soy sauce, kimchi and stir-fried mushrooms and bring to a simmer over moderate heat.
6. Add the scallions and sesame oil and serve right away.

vegetable oil, mushrooms, salt, fresh udon, chicken stock, firm tofu, soy sauce, scallions, asian sesame oil

Taken from www.foodandwine.com/recipes/march-2008-kimchi-noodle-soup (may not work)