top of page

KOREAN TOFU NOODLE SOUP

Here's a simple and spicy noodle soup full of my favorite things; noodles, tofu, gochujang, kimchi and baby bok choy. Yum.

INGREDIENTS

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


DIRECTIONS

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


3,593 views0 comments

Recent Posts

See All

Comentários


bottom of page