Kimchi, tofu, bok choy and noodle soup

Method

1. In a large pot add the water, tom yum paste, kimchi, ginger, soy sauce, mushrooms and sesame oil
2. Bring to a gentle simmer and cook until the mushrooms are soft
3. Bring another pot of water to the boil and cook the noodles for 1 minute, then drain and set aside
4. Just before serving add the tofu and bok choy to the soup and cook until the bok choy has wilted - approximately 2-3 minutes
5. Divide the noodles between four bowls and top with the soup
6. Garnish with the coriander and spring onions then serve.

Tip

Fresh noodles are usually found in the refrigerated section at most supermarkets. They come in a variety of types, but commonly are called Hokkien, egg or just fresh noodles. Fresh noodles should last about 1 week in the fridge but can be frozen indefinitely.

Want to go to the next level? Try making your own kimchi.