Here's a simple and spicy noodle soup full of my favorite things; noodles, tofu, gochujang, kimchi and baby bok choy. Yum.
6 oz rice noodles
14 oz extra firm tofu, drained, pressed & cubed
6 scallions, sliced, separating white & green
4 cloves garlic, minced
1" fresh ginger, minced
4 cups vegetable broth
3 Tbsp gochujang
1/4 cup tamari
6 baby bok choy, roughly chopped
2/3 cup vegan kimchi
1. Prepare rice noodles according to package directions. Drain then rinse under cold water then set aside in cold water until ready to serve.
2. In a skillet over medium-high heat with 1 Tbsp oil, saute scallion whites, garlic, and minced ginger for 1minute. Add tofu and cook until browned, approximately 5 to 6 minutes. Remove skillet from heat and set aside.
3. In a stockpot pot over medium-high heat, bring broth, gochujang and tamari to a boil, then reduce heat to a low boil. Add baby bok choy and simmer until bright green and tender, approximately 4 to 5 minutes. Stir in kimchi.
4. To serve, drain rice noodles then place into bowls. Label soup over noodles then top with tofu and sliced scallion greens.
Adapted from Purple Carrot