Homepage
Go to checkout
Total number of items in your trolley: 0. Trolley amount: £0.00
Minimum: £40.00
  • Recipes

  • 10-Minute Kimchi and Tofu Noodle Soup

10-Minute Kimchi and Tofu Noodle Soup

10-Minute Kimchi and Tofu Noodle Soup

By MOB KitchenPublished on 10 February 2022This 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. 
Shop for ingredients

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.