Awesome comfort food. The recipe calls for rice noodles, but udon or thin spaghetti is excellent as well. This makes 4 servings, so scale it down or up depending on your needs.
1 package rice noodles or udon noodles; or 12 oz thin spaghetti
1 – 2 T toasted (dark) sesame oil
1 T soy sauce
1 c kimchi, or to taste
1 – 2 T kimchi juice
3 c chicken or vegetable broth
1 scallion, finely chopped, for garnish, or chopped fresh herb, optional
hot sauce, to taste, optional
1. Cook noodles according to package directions and your own preference. Drain noodles and toss with the sesame oil and soy sauce. Divide the noodles among 4 soup bowls and top each serving with a quarter cup of kimchi and some kimchi juice.
2. Meanwhile, heat the broth in a skillet to a simmer. Crack each egg into a small bowl, (or do it individually), and gently slide it into the skillet–or just make poached eggs as you usually do. Cook until egg whites are set and the yolk is soft, or to your preference. Remove each egg and place it on top of the noodles and kimchi. Pour broth into each bowl, roughly a quarter amount for each bowl, and garnish with chopped scallion or fresh chopped herb, if using. If you like, add a few drops of hot sauce to each bowl.