10-Minute Kimchi and Tofu Noodle Soup
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
4 servings
Calories~538 kcal
Protein~19 g
Carbs~90 g
Fat~13 g
Fiber~6 g
Sugar~8 g
Total recipe
Calories~2,150 kcal
Protein~75 g
Carbs~360 g
Fat~50 g
Fiber~25 g
Sugar~30 g
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.
