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Kimchi noodle soup
40 m active | 40 m total
Nutrition facts per serving:
  • Energy in kcal about 236
  • Fat about 4g
  • Carbohydrates about 41g
  • Protein about 8g
This is needed
This is needed for 4 people
Soup
  • 1 tbsp sunflower oil
  • 1 onions, finely chopped
  • 3 garlic clove, finely chopped
  • 3 cm ginger, finely grated
  • 100 g kimchi, approx. 1 dl kimchi juice retained
  • 1 tbsp soy sauce
  • 1 tsp chilli flakes
  • 6 dl water
  • 6 mixed mushrooms, halved if necessary
  • 1 spring onion incl. green part, cut into rings
  • 250 g silken tofu, cut into cubes
  • 3 tbsp cane sugar
Rice noodles
  • water, boiling
  • 0.5 bunch coriander, torn into pieces
  • 125 g rice noodles
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And that's how it's done
And that's how it's done
Soup
Heat the oil in a pan. Briefly sauté the onion, garlic and ginger. Add the kimchi, kimchi juice, soy sauce and chilli flakes, simmer for approx. 2 mins. Pour in the water, bring to the boil, reduce the heat, simmer (uncovered) for approx. 10 mins. Add the mushrooms, simmer for approx. 5 mins. Stir in the sugar, add the tofu and spring onion, simmer for approx. 1 min.
Rice noodles
Pour the boiling water over the rice noodles, leave to soak for approx. 10 mins. Drain the rice noodles, serve with the soup. Garnish with the coriander.