Kimchi and Tofu Warming Noodle Soup

• 1 tablespoon sesame oil
• 1 medium onion, thinly sliced
• 2 cloves garlic, minced
• 1-inch piece of ginger, minced
• 1 cup kimchi, chopped
• 2 cups kimchi juice
• 4 cups vegetable broth
• 8 ounces firm tofu, cubed
• 8 ounces noodles (rice or wheat)
• 2 green onions, sliced
• 1 tablespoon soy sauce
• 1 teaspoon sugar
• 1 teaspoon sesame seeds
• 1 teaspoon gochugaru (Korean chili flakes, optional)

Steps

1. 1 Heat sesame oil in a large pot over medium heat. Add onion and cook until softened, about 5 minutes.
2. 2 Stir in garlic and ginger, cooking for another minute until fragrant.
3. 3 Add chopped kimchi and kimchi juice, stirring well to combine.
4. 4 Pour in the vegetable broth, bring to a simmer, then add tofu cubes.
5. 5 Cook noodles according to package directions, then drain and add to the pot.
6. 6 Stir in soy sauce and sugar, adjusting to taste.
7. 7 Simmer for another 5 minutes to let the flavors meld.
8. 8 Serve hot, garnished with sliced green onions, sesame seeds, and gochugaru if desired.

Equipment

• Large pot

Variations

• Add protein with shrimp or chicken.
• Use miso paste instead of soy sauce for a miso soup twist.

Substitutions

• Substitute rice noodles with soba or udon for a different texture.
• If kimchi is too spicy, use mild fermented cabbage.

Pairings

• Perfect with a side of steamed rice.
• Great with a cold beer or a hot cup of green tea.

Nutrition

Tips

• For extra spice, add more gochugaru to taste.
• Use gluten-free soy sauce for a gluten-free option.

Storage

Store in an airtight container in the fridge for up to 3 days. Reheat gently on the stove.

Freezing: Freezes well for up to 3 months. Thaw overnight in the fridge and reheat with a splash of water or broth.

Serving Suggestions

• Serve with a side of crispy kimchi pancakes.
• Pair with a refreshing cucumber salad.

FAQ