In a large pot add shiitake mushrooms, wakame and onion to the 6 cups of water. Bring to a boil, cover and simmer for 10-15 minutes.
While stock is simmering, place kimchi, liquid and chilli in a small pot and simmer, covered, until vegetables are soft, about 3-5 minutes.
Add the udon noodles to the simmering stock and cook until al dente. Mix the cooked kimchi through the noodles.
Season to taste with soy sauce and toasted sesame oil. Serve in large bowls topped with fried tofu, nori strips and spring onions.
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