Kimchi, tofu, bok choy and noodle soup
Looking for a kimchi recipe? Here's an easy and very tasty kimchi noodle soup with greens and tofu. Add any vegetables you have available for a healthy, delicious meal.
Find more great recipes and view nutritional information for this recipe on our website.
Method
- In a large pot add the water, tom yum paste, kimchi, ginger, soy sauce, mushrooms and sesame oil
- Bring to a gentle simmer and cook until the mushrooms are soft
- Bring another pot of water to the boil and cook the noodles for 1 minute, then drain and set aside
- Just before serving add the tofu and bok choy to the soup and cook until the bok choy has wilted - approximately 2-3 minutes
- Divide the noodles between four bowls and top with the soup
- 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.
- 4 cupswater
- 1 tbsptom yum paste
- 1/2 cupkimchi
- 1 tbspchopped fresh ginger
- 1 tbspsoy sauce
- 2 cupssliced mushrooms
- 1 tspsesame oil
- 500 gfresh hokkien or egg noodles
- 300 gfirm tofu
- 2 cupssliced bok choy
- 1/4 cupchopped coriander
- 2spring onions, sliced
- Energy667kJ
- Total Fat7.2g
- Saturated Fat1.2g
- Total Carbohydrate17.7g
- Sugars3.0g
- Dietary Fibre4.6g
- Sodium551mg
- Protein12.8g
Method
- In a large pot add the water, tom yum paste, kimchi, ginger, soy sauce, mushrooms and sesame oil
- Bring to a gentle simmer and cook until the mushrooms are soft
- Bring another pot of water to the boil and cook the noodles for 1 minute, then drain and set aside
- Just before serving add the tofu and bok choy to the soup and cook until the bok choy has wilted - approximately 2-3 minutes
- Divide the noodles between four bowls and top with the soup
- 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.
Ingredients
- 4 cupswater
- 1 tbsptom yum paste
- 1/2 cupkimchi
- 1 tbspchopped fresh ginger
- 1 tbspsoy sauce
- 2 cupssliced mushrooms
- 1 tspsesame oil
- 500 gfresh hokkien or egg noodles
- 300 gfirm tofu
- 2 cupssliced bok choy
- 1/4 cupchopped coriander
- 2spring onions, sliced
Ingredients
- 4 cupswater
- 1 tbsptom yum paste
- 1/2 cupkimchi
- 1 tbspchopped fresh ginger
- 1 tbspsoy sauce
- 2 cupssliced mushrooms
- 1 tspsesame oil
- 500 gfresh hokkien or egg noodles
- 300 gfirm tofu
- 2 cupssliced bok choy
- 1/4 cupchopped coriander
- 2spring onions, sliced
Nutrition Facts
- Energy667kJ
- Total Fat7.2g
- Saturated Fat1.2g
- Total Carbohydrate17.7g
- Sugars3.0g
- Dietary Fibre4.6g
- Sodium551mg
- Protein12.8g
Method
- In a large pot add the water, tom yum paste, kimchi, ginger, soy sauce, mushrooms and sesame oil
- Bring to a gentle simmer and cook until the mushrooms are soft
- Bring another pot of water to the boil and cook the noodles for 1 minute, then drain and set aside
- Just before serving add the tofu and bok choy to the soup and cook until the bok choy has wilted - approximately 2-3 minutes
- Divide the noodles between four bowls and top with the soup
- 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.
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