Kimchi ramen with tofu and broccoli
A warming and simple noodle broth is like a warm hug. As the cabbage is fermented, it contains beneficial lactic acid bacteria that not only makes it easier for the body to absorb iron from the food, but also promotes a healthy intestinal flora.
In addition, the cabbage itself is a high-fiber vegetable – something we generally like to eat more of! This recipe comes from our new book Greener Dinners – Good, Healthy, Easy.Print
Kimchiramen with tofu and broccoli
- Servings : 4 1x
6 dl kimchi
1 tablespoon miso pasta
1 table spoon gochujang pasta
300 g solid tofu
1 broccoli (300 g)
200 g ramen noodles, or other noodles
3 green onions
1 tablespoon sesame seeds
To have at home:
1 tablespoon Japanese soy
2 teaspoons honey
1 tablespoon sesame oil
1. Pour the kimchi into a saucepan and fry with the miso, gochujang, soy and honey for a few minutes. Add 8 dl water and boil for about 5 minutes.
2. Cut the tofu into smaller pieces and stir into the pot. Let boil for a few more minutes.
3. Cut the broccoli flower into smaller bouquets. Cut the stem into smaller pieces.
4. Add the noodles to the pot and cook for about 3 minutes. Pour in the broccoli bouquets with 1 minute left for the noodles.
5. Pour kimchi noodles with broth into bowls, top with the broccoli, chopped green onions, sesame seeds and drizzle over the sesame oil.