Spicy Udon Soup (매운우동)

After last night’s successful ‘Spicy Dumpling Stew,’ we  were only left with the liquid part of the stew, which was the best part of the dish. So, I decided to make spicy udon soup with the left over soup base for lunch today. I only needed a few ingredients, and it only took 10 minutes to make. Once again, it was another successful experiment. My mother and I had a satisfying meal that was quick and easy. The best part of it was that it tasted like a totally different dish from last night’s dinner.

* This yields two servings.


  • 2 1/2 cups of soup base from the ‘spicy dumpling stew
  • About 2 cups of water
  • 2 packages of udon noodles
  • A pinch of salt, to taste
  • 2 eggs
  • 1 scallion, sliced thinly
  • 4 tbps. crushed gim (roasted seasoned seaweed, 김)
  1. Combine the water the soup leftover and boil for about 5 minutes. Since the liquid from the stew is thick, the water helps loosen the soup.
  2. Taste and add salt if needed.
  3. Add 2 packages of the udon noodles and cook from about 3 minutes or according to package instructions.
  4. Crack 2 eggs in the soup and let it poach until the egg whites are cooked.
  5. Add the sliced scallion.
  6. In 2 separate the bowls, serve 1 egg each, sprinkle the crushed gim.

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