kimchi soba noodles
Equipment: Large pot and colander for cooking and draining noodles; a cutting board you don't mind staining a bit.
  • 3 bundles soba noodles (this will make enough for 2 hungry adults + leftovers for lunch, but you can scale to your needs)
  • ½ c. kimchi, roughly chopped (use a cutting board you don't mind staining!) - more or less, to taste
  • 1 - 14 oz. package firm or extra-firm tofu, drained and cut into ½" to 1" cubes
  • 5 oz. baby spinach
  • ½ bunch scallions, sliced (divided - save some for garnish)
  • 2 T. dark sesame oil (the kind that tastes like sesame)
  • 2 T. soy sauce
  • 2 T. seasoned rice vinegar, like Marukan in the yellow bottle
  1. Prepare the noodles: Bring a large pot of salted water to a boil. Add soba noodles and cook according to package directions (probably 4-8 minutes of boiling the noodles, but check the package to be sure because various brands cook differently). Drain the noodles when done, and return to the pot.
  2. Prepare the sauce: Meanwhile, stir together the sesame oil, soy sauce, and seasoned rice vinegar in a small bowl.
  3. Assemble the dish: Add the chopped kimchi to the noodles in the pot, and place over high heat. Cook and toss the noodles until they are completely covered with the kimchi. Add the tofu, spinach, and a handful of sliced scallions (saving some for garnish), then drizzle with the sauce, and continue cooking and tossing over high heat until the spinach has wilted and the tofu is warm. Serve garnished with the remaining sliced scallions, and a few Korean red pepper flakes if you like. Enjoy!!
Recipe by radish*rose at