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.

Kimchi noodle soup
SERVES4
TIME TO MAKE30 - 45 mins
MEAL TYPEDinner
TIME TO MAKE30 - 45 mins
MEAL TYPEDinner

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.

  • 4 cups
    water
  • 1 tbsp
    Tom Yum paste
  • 1/2  cup
    kimchi
  • 1 tbsp
    chopped fresh ginger
  • 1 tbsp
    soy sauce
  • 2 cups
    sliced mushrooms
  • 1 tsp
    sesame oil
  • 500 g
    fresh Hokkien or egg noodles
  • 300 g
    firm tofu
  • 2 cups
    sliced bok choy
  • 1/4 cup
    chopped coriander
  • spring onions, sliced
Per serve
  • Energy
    667kJ
  • Total Fat
    7.2g
  • Saturated Fat
    1.2g
  • Total Carbohydrate
    17.7g
  • Sugars
    3.0g
  • Dietary Fibre
    4.6g
  • Sodium
    551mg
  • Protein
    12.8g