The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Kimchi, Mushroom & Smoked Tofu Noodle Soup
Mushroom and kimchi noodle soup with tofu and sesame tenderstem broccoli
Ready in 20
High protein
New
5 plants
Low sat fat
Serving size
Ingredients
- 450g smoked tofu (Soya) (Water, Soya Beans, Nigari, Sea Salt)
- 1 handful of fresh coriander
- 240g chestnut mushrooms
- 160g brown rice noodles (Brown Rice Flour, Water)
- 50g kimchi (Soya, Celery, Mustard) (Chinese Leaf, Carrot, Raddish, Apple, Spring onion, Ginger, Garlic, Chilli, Dry Red Pepper Powder, Soy Sauce (water, soy beans, salt, spirit vinegar), Salt)
- 1 chilli
- 2 tsp chilli paste (Red Chilli Puree, Olive oil, White wine vinegar, Sea salt)
- 20g white sesame seeds (Sesame)
- 2 tbsp tamari (Soya) (Water, Soybeans, Salt, Spirit Vinegar)
- 4cm fresh ginger
- 240g Tenderstem broccoli
- 20g dried porcini mushrooms
- 2 garlic clove
Nutritional Information
Calories: 461
Protein: 27g
Carbs: 38g
Fat: 22g
Kimchi, Mushroom & Smoked Tofu Noodle Soup
Mushroom and kimchi noodle soup with tofu and sesame tenderstem broccoli
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Cooking Instructions
- Boil a kettle. Add the porcinis to a jug with 500ml boiling water and leave to infuse.
- Drain the tofu, pat dry with paper towel and cut into 3cm cubes. Heat a large frying pan with 2 tsp oil on a medium heat. Cook the tofu for 5-8 mins, turning occasionally, until golden. Season with sea salt, then remove from the pan.
- Meanwhile, thinly slice the mushrooms. Finely grate the garlic and ginger. Finely dice the chilli (remove the seeds for less heat). Heat another large frying pan with 1 tbsp oil on a medium-high heat. Add the mushrooms and kimchi and fry for 3-4 mins until golden brown and soft, then add the garlic, ginger and half the chilli. Cook for 1 min, then add the tofu to the pan, along with the tamari and chilli paste. Cook for 30 seconds. Then pour in the porcini stock. Reduce the heat, and simmer for 3-5 mins.
- Heat a large saucepan filled with salted boiling water on a high heat. Add the noodles, gently separate with a fork, and boil for 3-4 mins, until cooked, then drain.
- Trim the broccoli. Heat a frying pan with 2 tsp oil on a medium heat and fry the broccoli for 2-3 mins, until beginning to blacken, then add 2 tbsp water and steam for 2-3 mins until soft. Once the water has evaporated, stir in the remaining chilli (to taste), half the sesame seeds and a good pinch of sea salt.
- Roughly chop the coriander. Season the noodles with a pinch of sea salt then stir them into the soup along with half the coriander. Serve into bowls. Sprinkle with the remaining sesame seeds and coriander on top. Serve the broccoli on the side.
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