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Kimchiramen with tofu and broccoli



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.