Korean tofu noodle soup

Korean tofu noodle soup

Based on 0 ratings
M

Millie Williams

Community member

"So cosy and warming!"

Difficulty

Easy 👌

Preparation

45 min

Baking

0 min

Resting

0 min

Ingredients

2Servings
160 g
green zucchini
160 g
red bell peppers
160 g
Extra firm tofu
40 g
onions
30 g
gochujang
2 tsp
sesame oil
1 clove
garlic
10 g
ginger (fresh or pickled)
1 tbsp
rice vinegar
2 tsp
light soy sauce
20 g
white miso paste
80 g
ramen noodles (or any thin asian noodle)
20 g
pickled red onions
1 tsp
sesame seed
1 head
Spring onion

Recipes made to your taste

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  • 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!

    Korean tofu noodle soup

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