Tofu, leek and kimchi broth
A lovely, exotic, Korean-inspired noodle soup that includes the benefits of fermented kimchi.
Kimchi can be bought in most good food shops, but much better to make your own
SERVES 2
320 calories per serving
1 tbsp sesame oil
1 medium leek, trimmed and thinly sliced
2 garlic cloves, peeled and crushed
50g kimchi (see Cook’s tip)
100g dried wholewheat or soba noodles
500ml hot vegetable or chicken stock (or make it with boiling water and 1 stock cube)
150g soft silken tofu, cut into roughly 2cm cubes
2 spring onions, trimmed and thinly sliced
1 red chilli, trimmed and thinly sliced
handful fresh coriander, leaves roughly chopped, to serve
soy sauce, to taste
- Heat the oil in a saucepan and fry the leek for 3 minutes, or until soft. Add the garlic and kimchi and cook for a further minute, stirring.
- Meanwhile, cook the noodles for 3-4 minutes, or according to the packet instructions.
- Pour the stock into the pan with the leek mixture and bring to a simmer. Add the tofu, spring onions and chilli and cook for 3 minutes, stirring once.
- Drain the noodles and divide between two wide bowls. Spoon the broth on top, sprinkle with fresh coriander and add soy sauce to taste.
Cook’s tip Kimchi is a classic Korean dish of salted and fermented vegetables, which is full of gut-healthy microbes. It can be bought in most good food shops, but much better to make your own: for recipes, go to thefast800.com.