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Kimchi Tofu Noodle Soup

Maggie Wu
1 serving
A quick and comforting noodle soup with kimchi, soft tofu, shiitake mushrooms, and egg simmered in a spicy, savory broth.
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Prep Time: 5 minutes
Cook Time: 10 minutes

Ingredients
 

  • 1 tablespoon oil
  • 2 scallion whites, sliced
  • 1 tablespoon gochugaru, Korean chili flakes
  • 1 tablespoon gochujang, Korean chili paste
  • ¼ cup kimchi, chopped, plus more for topping
  • 2 cups chicken bone broth
  • 1 pack instant noodles
  • Handful of shiitake mushrooms, sliced
  • Soft tofu, sliced
  • 1 egg

Instructions
 

  1. Heat the oil in a small pot over medium heat. Add the scallion whites, gochugaru, gochujang, and chopped kimchi. Cook for about 1 minute, stirring frequently, until fragrant.
  2. Pour in the chicken bone broth and bring to a gentle simmer. Add the instant noodles.
  3. Arrange the sliced shiitake mushrooms, soft tofu, additional kimchi, and egg over the noodles.
  4. Cover the pot and cook until the noodles are tender, the mushrooms have softened, and the egg is cooked to your desired doneness.
  5. Remove from the heat and serve immediately while hot.
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