10-Minute Kimchi and Tofu Noodle Soup
By MOB Kitchen
Published on 10 February 2022
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 soft, silky and so tangy from the fresh kimchi, making this a brilliant recipe to spice up your meat-free menu. You can also use firm tofu and pan fry for a few minutes on either side to make it nice and crispy. Time and servings
10 minsTotal time
4Servings
2 minsPrep time
8 minsCooking time
Ingredients
- 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
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.Step 2
Very gently take out the silken tofu from its packaging and slice it into large pieces.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.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.