Kimchi Noodle Soup With Enoki Mushrooms, Tender Silken Tofu, Sesame Gochugaru Topping & Fresh Coriander

Cooking instructions

Before you start, take out all the ingredients for this recipe (see picture above) and rinse any raw grains, herbs or vegetables.

STEP 1

Boil your kettle and take out a small saucepan and a large saucepan or wok.

STEP 2

Fill your smaller saucepan with boiling water from your kettle and place over a medium heat. Once the water is boiling, add the udon noodles and cook for 5-6 minutes.

STEP 3

Pour the kimchi soup base into your larger pan along with 500ml of water and bring to a gentle simmer (not boil) over a low-medium heat. Drain the tofu from the pack and slice into thick rectangles (about 8). Wash the enoki mushrooms well and slice off the woody ends. Tear the block of mushrooms apart into 4-6 pieces and place them into the broth with the tofu to cook for 3-4 minutes. Turn off the heat, then roughly chop the kimchi and stir it into the soup.

STEP 4

Meanwhile, finely slice the spring onion. Add the spring onion whites to the soup and reserve the greens for topping. 

STEP 5

To serve, portion the noodles into two big bowls and pour over the broth. Top with the kimchi (including it's juices!), reserved spring onion greens, plenty of coriander and the sesame gochugaru topping.