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
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.