Kimchi Udon Soup

Ingredients

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– 5 tofu puff – 1/4 cup mushrooms, of choice – 1 cup Korean radish, sliced – light soy sauce, season to taste

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Directions

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Combine water, anchovy broth seals, garlic and kimchi in pot.

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Bring the broth to a boil to completely dissolve the anchovy broth coins and then reduce the heat to a simmer for about 5 minutes.

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Add the Korean radishes, mushrooms and tofu puffs and cook until the radishes are soft, or about 5-7 more minutes.

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Add the udon noodles and green onions and cook until the noodles are done.

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Season the soup with light soy sauce to taste. Serve and enjoy!

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