*Vegan
If the way into a man or woman’s pants is through their stomach, this soup ought to spice things up right quick. Think of it as the Agent Provocateur of Japanese noodle soups. And it’s almost as easy as your mom. (Kidding! Your mom is a very nice lady who is not at all promiscuous. What I mean is, it’s almost as easy as making Instant Ramen.)
1 onion, diced
2 cups kimchi (see Kips Bay Kimchi)
6 cups vegetable broth
9 ounces vegan “chicken” (I like Beyond Meat or tofu.)
1 tablespoon white miso paste
1 pound udon noodles
1. Sauté the onion and kimchi in a large pot until they start to get … uh, fragrant. If you have a roommate, they’ll probably peek their head out to find out what that fermented cabbage smell is.
2. Add the broth, fake meat, and miso. Stir to combine.
3. Cover and let simmer for 20 minutes.
4. Bring a pot of water to a boil. Throw in the udon noodles and cook for 3 minutes. Drain.
5. Divide the noodles among four bowls and ladle the soup on top.