Korean Vegetable Soup with Tofu and Wheat Noodles Recipe
A bowl of hearty soup with wheat noodles, tofu cubes, and vegetables in a delicate soy–garlic broth. It tastes like a mix between a light vegetable broth and a simple ramen, but in a milder, homestyle version. In Korea, soups like this are a common way to make a quick, one-pot lunch or dinner for the whole family.
Prep Time
20 min
Cook Time
25 min
Total Time
45 min
Servings
4
Ingredients
- tofu - 300 g
- wheat noodles - 200 g
- vegetable broth - 1.3 l
- carrot - 1 piece
- zucchini - 1 piece
- Chinese cabbage - 150 g
- onion - 1 piece
- garlic - 3 piece
- soy sauce - 3 tablespoons
- sesame oil - 1 tablespoon
- vegetable oil - 1 tablespoon
- chives - 3 tablespoons
- black pepper - 0.25 teaspoons
Main Ingredient:
tofu
Preparation
- Remove the tofu from the package, pat it dry with paper towels, and cut it into cubes about 2 cm on each side.
- Peel the onion and slice it into thin wedges. Peel the carrot and cut it into thin half-slices. Wash the zucchini and cut it into half-slices. Slice the Chinese cabbage into strips about 1–2 cm wide.
- Finely chop the garlic. Finely chop the chives.
- In a large pot, heat the vegetable oil over medium heat for about 1 minute. Add the onion and sauté for 3–4 minutes, stirring, until it softens and becomes slightly translucent.
- Add the carrot and sauté for another 2 minutes, stirring, until it softens slightly. Then add the zucchini and Chinese cabbage and cook for another 2–3 minutes, until the vegetables start to wilt.
- Add the chopped garlic and sauté for about 30–40 seconds, until it becomes very fragrant, being careful not to let it burn.
- Pour in the vegetable broth, add the soy sauce, and bring the soup to a boil. Reduce the heat and simmer for 8–10 minutes, until the vegetables are tender but still slightly firm.
- Add the tofu cubes and cook for another 5 minutes over low heat so the tofu warms through and absorbs the flavor of the broth.
- In a separate pot, cook the wheat noodles according to the package instructions until al dente. Drain and briefly rinse with warm water to keep them from sticking together.
- Add the sesame oil to the hot soup and season with freshly ground black pepper. Taste and, if needed, add a little more soy sauce.
- Divide the noodles between bowls, then ladle the hot soup with vegetables and tofu over them. Sprinkle with chopped chives and serve immediately.
Storage
In fridge:
2 days
Freezing:
No
Najlepiej przechowywać makaron osobno od zupy, aby się nie rozmiękł; przy podgrzewaniu zupy dodaj odrobinę wody, jeśli zgęstniała.
Recipe submitted by
Marek, Site owner
Published:
Updated:
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