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  • Recipes
  • 10-Minute Kimchi and Tofu Noodle Soup
10-Minute Kimchi and Tofu Noodle Soup

By MOB Kitchen
This 10-minute kimchi and tofu noodle soup is inspired by kimchi jjigae, a Korean stew-like dish. It’s a soup that packs a punch in the flavour department and, as the name suggests, takes just 10 minutes to make. It’s…
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Time and servings

Total time
Servings
Prep time
Cooking time

Ingredients

8 total
  • 6 cloves of garlic, grated
  • 3 red chillies, finely chopped
  • 2 vegetable stock cubes
  • 500 g of kimchi
  • 800 g of ramen noodles
  • 300 g of silken tofu
  • 4 spring onions, finely chopped
  • 4 tsp of sesame oil

Method

4 steps

  1. Step 1

    Heat up a glug of vegetable oil in a pan and fry off the garlic and chilli for 30 secs. Pour in 2L of water and crumble in the vegetable stock. Add ¾ of the kimchi, ramen noodles and give it a good mix.

  2. Step 2

    Very gently take out the silken tofu from its packaging and slice it into large pieces.

  3. Step 3

    Once the stock has dissolved and the ramen is halfway cooked, add the tofu into the soup. Keep the soup on a gentle simmer and try not to stir to avoid breaking up the tofu.

  4. Step 4

    Serve the soup into bowls being careful not to break the tofu. Sprinkle with spring onions, remaining fresh kimchi and a drizzle of sesame oil.