Tofu and Kimchi Noodle Soup

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)
Printable Version

Ingredients:

• 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

Directions:

1. In a large pot, heat the oil and saute mushrooms with the garlic.
2. Add kimchi and tofu and saute for 1 minute.
3. Add the stock, kimchi juice, soy sauce, and gochujang. Bring to a boil.
4. Reduce heat to simmer and cook covered for 10-15 minutes.
5. Meanwhile prepare the noodles as directed on the package.
6. During the last 5 minutes add the bean sprouts and green onions, cover the pot.
7. Stir in the cooked noodles and serve immediately, garnish with sriracha if needed.