Chilli triggers severe sweating to me. I can’t tolerate very spicy food, but I love the spiciness of Chilli. Today I wanted to eat something spicy. I still had Kimchi in the fridge, so I decided to make this Udon Soup with the Kimchi. I added 1 tablespoon of Gochujang (Korean Spicy Miso) and Shichimi (Japanese Chilli Spice Mix) for extra spiciness. Of course I sweat like hell, but it was pleasantly spicy. But, I know some people find this soup NOT spicy at all. You can make it as spicy as you want.

Makes

1 Serving

Ingredients

1 serving Cooked Udon
100g thinly sliced Pork Belly *cut into bite-size piece
1 small clove Garlic *chopped
1 Spring Onion *cut into 3cm long pieces
1 teaspoon Sesame Oil
300ml Chicken Stock *OR 300ml Water and 1 teaspoon Asian Chicken Bouillon Powder
1 tablespoon Gochujang (Korean Spicy Miso) *add more if you like
Salt, Soy Sauce OR Miso *optional, only if more saltiness is required
3 tablespoonfuls Kimchi *cut into bite-size if large
Shichimi (Japanese Chilli Spice Mix) OR Ground Chilli *optional

Method
  1. Heat Sesame Oil in a saucepan, cook Pork add Garlic. When Pork changed colour, add Chicken Stock and Gochujang (Korean Spicy Miso), and mix to combine. Add Cooked Udon Noodles and bring to the boil.
  2. Taste the soup. If more saltiness is required, add Salt, Soy Sauce OR Miso. I didn’t add any. You may wish to add more Gochujang OR Chilli.
  3. Add Spring Onion. When Spring Onion is soft, remove from heat, and add Kimchi.
  4. Sprinkle with some Shichimi (Japanese Chilli Spice Mix) OR Ground Chilli for extra spiciness, and enjoy.