Korean tofu noodle soup

Step 1/4

• 160 g green zucchini
• 160 g red bell peppers
• 160 g Extra firm tofu
• 40 g onions

Dice the onion and chop the courgette and pepper into thin batons, then drain and pat dry tofu and cut into smallish cubes

Step 2/4

• 2 tsp sesame oil

Add sesame oil into the pot on a high heat, then add the onion, vegetables and tofu. Let cook until slightly charred

Step 3/4

• 30 g gochujang
• 1 clove garlic
• 10 g ginger (fresh or pickled)
• 1 tbsp rice vinegar
• 2 tsp light soy sauce
• 20 g white miso paste
• 20 g pickled red onions

Once cooked turn down the heat to medium-low and add in the garlic, ginger, Gochujang and miso paste. Then add water (1 1/2 cup or to taste), soy sauce vinegar and pickled onions. Turn down low with lid and let simmer for around 30mins

Step 4/4

• 80 g ramen noodles (or any thin asian noodle)
• 1 tsp sesame seed

When it’s done add the ramen noodles until cooked (stirring often to stop them sticking) then serve immediately and garnish with sesame seeds, green onion and some chilli oil (optional)

Enjoy your meal!