These chilled and chewy udon noodles are served in a deliciously refreshing soy milk broth and topped with spicy kimchi, green onions, and nori. This dish takes just minutes to make and will come to your rescue on the hottest days of summer. Be warned, you may need to stock up on kimchi to have this dish on hand all summer long.
The chilled broth is so refreshing and the kimchi gives it the perfect, invigorating zing. This is a great example of a Japanese-fusion dish; combining traditional udon with foreign flavours.
This recipe is a chilled variation of creamy kimchi udon, so if you're looking for warm noodles with tender pieces of pork belly you should head over there.
Ingredients
- Frozen udon
- Soy milk (I like using Silk brand unsweetened soy milk)
- Concentrated mentsuyu - this is a condensed form of mentsuyu (Japanese noodle soup base) with more flavour packed into less liquid.
- Kimchi
- Chinese chili oil
- Green onion
- Nori (Japanese dried seaweed sheets)
See the recipe card below for quantities.
Instructions
Please note that the images below were taken of the preparation of just one serving of chilled udon. If making two or more servings, simply divide the ingredients evenly into individual serving bowls.
Prep by mixing together the soy milk and mentsuyu in a bowl, cutting the kimchi into easy to eat pieces, shredding the nori, and thinly slicing the green onion on a diagonal.
Cook the frozen udon according to package direction. Strain and rinse under cold water until cool.
Place the chilled udon into serving bowls.
Pour the soy milk / concentrated mentsuyu mixture into the bowls of udon.
Top the udon with your desired amount of kimchi. I love the stuff so I load my bowl up.
Garnish the udon with green onion and nori, and drizzle the surrounding broth with some Chinese chili oil.
Note: I personally find that the soy milk has a lessening effect on the spiciness of the kimchi and chili oil. So if you have a low spice tolerance, you may really enjoy this dish as is. And if you love heat you may be wanting to add more kimchi and chili oil. But its always a good idea to taste test before adding more!
Substitutions
Soy milk has a unique flavour that stands out in this chilled udon dish, so substituting it with anything else will affect the results. However, if you have a soy intolerance and cannot use it, I recommend using dairy. I have not tested this recipe using almond milk or coconut milk, but those are some other possibilities that you could try.
Variations
Love the idea of kimchi udon but looking for something warm and savoury? Try my creamy kimchi udon recipe - it's simply delicious.
Equipment
To make this recipe, you will need a pot for boiling the udon, as well as a sieve or colander for straining and rinsing it with cold water.
Storage
This chilled udon dish does not store well so I recommend making it immediately before enjoying. Luckily, it takes just minutes to make! Perfect for those hot and lazy summer days when the last thing you want to do is toil over the stove.
Tip for Success
Because this is a simple dish that relies on the quality of its few ingredients, I recommend using a high quality soy milk and udon noodles for the best outcome.
📖 Recipe
Chilled Udon with Soy Milk Broth and Kimchi
- Prep Time: 1 minute
- Cook Time: 4 minutes
- Total Time: 5 minutes
- Yield: 2 servings 1x
- Category: Noodles
- Cuisine: Japanese
Description
Refreshing, fast and easy to make, and oh-so-flavourful, this chilled udon with soy milk broth and kimchi is the perfect dish for revitalizing you on a hot day.
Ingredients
2 portions frozen udon
200 ml soy milk
2 tbsp concentrated mentsuyu
Korean cabbage kimchi, to taste
a drizzle of Chinese chili oil
green onion, thinly sliced
nori (dried seaweed sheets), shredded
Instructions
Prep by mixing together the soy milk and mentsuyu in a bowl, cutting the kimchi into easy to eat pieces, shredding the nori, and thinly slicing the green onion on a diagonal.
Cook the frozen udon according to package direction. Strain and rinse under cold water until cool.
Place the chilled udon into serving bowls.
Pour the soy milk / concentrated mentsuyu mixture into the bowls of udon.
Top the udon with your desired amount of kimchi. I love the stuff so I load my bowl up.
Garnish the udon with green onion and nori, and drizzle the surrounding broth with some Chinese chili oil.
Equipment
Nutrition
- Serving Size:
- Calories: 334
- Sugar: 6.7 g
- Sodium: 1552.2 mg
- Fat: 5.2 g
- Carbohydrates: 70.5 g
- Protein: 13.1 g
- Cholesterol: 0 mg
Keywords: Chilled udon, kimchi udon
FAQ
No, udon noodles are a Japanese noodle made of wheat flour, water, and salt. If you have an intolerance to gluten you should avoid udon noodles.
Vanessa says
It's been so hot out lately that I have only wanted cold foods. This was such a refreshing and delicious meal!
Asha says
Thank you! 🙂