Kimchi Soup

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By Alice Serves: 2
Prep Time: 5 minutes Cooking Time: 10 minutes

This is such an easy recipe for anyone who loves a healthy spicy soup! Packed with vegetables and stock, it's cheap, easy and ready in 15 minutes! You can buy kimchi at most asian supermarkets or you can make it yourself!


  • 1 cup (a handful) of green vegetables, Mangetout is perfect!
  • 1 red onion (roughly sliced)
  • 60g egg noodles (they normally are bought in packets as little nests, so one nest is normally perfect)
  • Half a lime
  • 1 chicken stock cube
  • 1/2 cup (a small handful) of fresh coriander, roughly chopped
  • 1/2 cup (a small handful) of kimchi.
  • 1 tbsp vegetable or light olive oil
  • 1 teaspoon of sugar
  • 250g firm tofu, diced into cubes (2cm is a good size we find, but however you want!)



Heat the oil up in a deep frying pan or pot on a medium heat. Fry the onion for 5 minutes (with a lid on to keep them soft and sweet, rather than crispy).


Add your vegetables, kimchi, tofu and coriander. Fry with the lid off for 2-3 minutes, to get all the veg and tofu covered in that kimchi flavour!


Mix 700ml of boiling water to the stock cube and mix together in a big jug or bowl. Once the stock granules have been mostly diluted, add to the pot with the juice of half a lime and the sugar.


Add the noodles and cook for 4-5 minutes until they're soft.


Serve up!


  • 225 Calories


Nutrition is per person.

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