Inspired by kimchi-jjigae, this soup packs a maximal punch in minimal time. It’s soft, silky and so tangy from the fresh kimchi.
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Serves
4
Garlic
Red Chilli
Vegetable Stock
Kimchi
Ramen Noodle
Silken Tofu
Spring Onion
Sesame Oil
Water
Serves
4
Garlic
Red Chilli
Vegetable Stock
Kimchi
Ramen Noodle
Silken Tofu
Spring Onion
Sesame Oil
Water
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Press GO to start step-by-step mode and keep your screen awake as you cook.
Step 1.
Grate the garlic and finely chop the red chillies.
Step 2.
Heat up a glug of vegetable oil in a pan and fry off the garlic and chilli for 30 seconds. Pour in the water and crumble in the vegetable stock. Add in ¾ of the kimchi, ramen noodles and give it a good mix.
Step 3.
Very gently take out the silken tofu from its packaging and slice it into large pieces.
Step 4.
Once the stock has dissolved and the ramen is halfway cooked, add your tofu into the soup. Keep the soup on a gentle simmer and try not to stir it too much to avoid breaking up the tofu.
Step 5.
Finely chop the spring onions.
Step 6.
Serve the soup into bowls being careful not to break the tofu. Sprinkle with spring onions, your remaining kimchi and a drizzle of sesame oil.
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Notes (1)
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Immie S.
5 days ago
Is it 2 litres of stock PLUS 2 litres of water???
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