Anyone who has ever tried kimchi knows how addictive and delicious it is. I’m always finding new ways to incorporate it into recipes. Kimchi is a great addition to soups since the juice and flavor enhances the broth and turns it a pretty red color. This recipe is really easy to put together and doesn’t take long to prepare. For a few extra veggies I threw in mushrooms and bean sprouts, though i’m sure there are loads of other veggies you could add that would work great. I made the soup on the spicy side with added gochujang paste along with a healthy amount of sriracha as garnish.
Tofu and Kimchi Noodle Soup
(makes 4 servings)
- 1 tbsp olive oil
- 1 package firm tofu, excess fluid removed and cut into cubes
- 3 cloves garlic, minced
- 2 tsp gochujang
- 1 1/2 cups mushrooms, sliced
- 1 cup kimchi
- 1/4 juice from kimchi or to taste, reserved
- 1 tbsp soy sauce
- 6 1/2 cups fish (or chicken or vegetable) stock
- 10 oz. bean sprouts, washed
- 2 green onions, chopped
- 4 servings rice stick noodles
- sriracha, to taste
- salt to taste
- In a large pot, heat the oil and saute mushrooms with the garlic.
- Add kimchi and tofu and saute for 1 minute.
- Add the stock, kimchi juice, soy sauce, and gochujang. Bring to a boil.
- Reduce heat to simmer and cook covered for 10-15 minutes.
- Meanwhile prepare the noodles as directed on the package.
- During the last 5 minutes add the bean sprouts and green onions, cover the pot.
- Stir in the cooked noodles and serve immediately, garnish with sriracha if needed.