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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

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