Kimchi Nabe with Tofu and Udon Noodles

Name: Kimchi Nabe with Tofu and Udon Noodles
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 2 Portions
Ingredients: 1l Vegetable broth; 300g Kimchi (adjust to taste); 2 tbsp. Miso paste (adjust to taste); 2.5 stalks Fresh ginger (grated or thinly sliced); 2.5 Garlic (chopped); 1 tbsp. Soy sauce (optional); 1 tsp. Sesame oil (optional); 200g Pak choi (cut into pieces); 200g Enoki mushrooms (cleaned); 200g Tofu (cubed); 200g Udon noodles (fresh or dried)

40 min
- Preparation 20 min
- Cooking 20 min

Recipe for Fusiontec® Mineral Pro Mini Pot

Ingredients

2 People

For the broth:
1 l Vegetable broth
300 g Kimchi (adjust to taste)
2 tbsp. Miso paste (adjust to taste)
2.5 stalks Fresh ginger (grated or thinly sliced)
2.5 Garlic (chopped)
1 tbsp. Soy sauce (optional)
1 tsp. Sesame oil (optional)
For the vegetables & noodles:
200 g Pak choi (cut into pieces)
200 g Enoki mushrooms (cleaned)
200 g Tofu (cubed)
200 g Udon noodles (fresh or dried)
For garnish:
Fresh coriander or spring onions (chopped)
Toasted sesame seeds (optional)

Preparation

Step 1

Heat 1–2 tbsp oil (e.g., vegetable or sesame oil) in a WMF Fusiontec® Mini Pot. Add the chopped garlic and grated ginger and sauté over medium heat for 1–2 minutes until fragrant (do not brown). Stir in the miso paste and cook for another minute to release its aroma.

tbsp. Miso paste (adjust to taste)

stalks Fresh ginger (grated or thinly sliced)

Garlic (chopped)

tsp. Sesame oil (optional)

Step 2

Pour in the vegetable broth, kimchi, and soy sauce (if using). Stir well to dissolve the miso paste and bring to a boil. Reduce the heat and simmer for 10–15 minutes.

l Vegetable broth

g Kimchi (adjust to taste)

tbsp. Soy sauce (optional)

Step 3

Add tofu cubes, pak choi, and enoki mushrooms to the broth. Let everything simmer together for another 5–10 minutes until the vegetables are tender).

g Pak choi (cut into pieces)

g Enoki mushrooms (cleaned)

g Tofu (cubed)

Step 4

If using fresh udon noodles, add them directly to the broth and cook for 3–5 minutes until hot. If using dried udon noodles, cook them separately according to package instructions, drain, and set aside.

g Udon noodles (fresh or dried)

Step 5

Distribute the udon noodles into bowls. Ladle the hot kimchi broth with vegetables and tofu on top. Garnish with fresh coriander or spring onions, sesame seeds, and chili flakes as desired.

Fresh coriander or spring onions (chopped)

Toasted sesame seeds (optional)