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Healthy Korean Inspired Instant Noodle Soup
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Healthy Korean Inspired Instant Noodle Soup

This Korean inspired instant noodle soup is the ultimate fusion of a Korean condiment and nutty goodness.

Ingredients

Stock Paste

  • 3 cloves garlic minced
  • 4 tbsp peanut butter smooth
  • 2 tbsp gochujang
  • 2 tbsp soy sauce
  • 1 tbsp miso paste
  • 1 tbsp brown sugar
  • 3 tsp vegetable stock powder optional
  • 1 lime juiced

Noodle Soup

  • 450 g extra firm tofu cubed
  • 3-4 Sprigs mint leaves
  • 2 carrots cut into julienne strips
  • 1 bunch Asian greens e.g. Bok choy, chopped
  • 200 g rice or mung vermicelli noodles
  • 4 spring onions finely sliced
  • 1/2 bunch fresh coriander leaves roughly chopped

Instructions

  • Make the stock paste by combining all the ingredients in a small bowl. Mix well until combined.
  • Lay out four medium sized jars or lunch size plastic containers. Break the vermicelli noodles into 4 sections and place into each container, followed by 1/4 of tofu in each, then divide the Asian greens, spring onion, carrots, mint and coriander between each jar evenly. Finally, add a scoop of the stock paste in each. Seal the containers and keep in the fridge until ready to use.
  • When you are ready to eat, pour boiling water into the container, enough so that the ingredients are covered. Leave this to sit for 2-3 minutes before stirring gently until the stock paste is dissolved. Eat immediately!

Notes

  1. Swap tofu for chickpeas for a plant-based protein boost.
  2. Add more veggies like spinach or mushrooms for extra nutrition.
  3. Use rice noodles for a gluten-free version.
  4. Adjust spice level by adding more or less gochujang.
  5. Substitute coconut milk for a creamier texture.
  6. Try topping with roasted peanuts for added crunch.