Kimchi and Tofu Ramen recipe - ingredients, nutrition and when to eat it
This one-bowl meal combines ramen noodles, kimchi, and tofu in a rich broth. Spicy, tangy kimchi pairs with soft tofu, making it a good choice for lunch or…
This one-bowl meal combines ramen noodles, kimchi, and tofu in a rich broth. Spicy, tangy kimchi pairs with soft tofu, making it a good choice for lunch or dinner on a chilly day.
World cuisine · 15 minutes to cook
Tips: If the kimchi is quite salty, add the soy sauce a little at a time and adjust to taste.
Tips: Noodles can get soggy if left in the broth too long, so add them just before serving.
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Ingredients (1 serving)
- Fresh ramen noodles — 150 g
- Napa cabbage kimchi — 80 g
- Tofu — 100 g
- Chicken stock — 350 ml
- Green onion — 0.3 pc
- Korean red pepper flakes — 1 tsp
- Soy sauce — 0.5 Tbsp
- Garlic — 1 clove
- Sesame oil — 0.5 tsp