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A lovely, exotic, Korean-inspired noodle soup that features the advantages of fermented kimchi.

Kimchi might be bought in most good meals outlets, but significantly better to make your own

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SERVES 2

320 calories per serving

1 tbsp sesame oil

1 medium leek, trimmed and thinly sliced

2 garlic cloves, peeled and crushed

50g kimchi (see Cook’s tip)

100g dried wholewheat or soba noodles

500ml hot vegetable or chicken inventory (or make it with boiling water and 1 stock cube)

150g mushy silken tofu, minimize into roughly 2cm cubes

2 spring onions, trimmed and thinly sliced

1 purple chilli, trimmed and thinly sliced

handful recent coriander, leaves roughly chopped, to serve

soy sauce, to style

Heat the oil in a saucepan and fry the leek for three minutes, or until mushy. Add the garlic and kimchi and cook for a further minute, stirring.

Meanwhile, cook the noodles for 3-4 minutes, or in line with the packet instructions.

Pour the inventory into the pan with the leek mixture and produce to a simmer. Add the tofu, spring onions and chilli and cook for 3 minutes, stirring as soon as.

Drain the noodles and divide between two large bowls. Spoon the broth on high, sprinkle with contemporary coriander and add soy sauce to style.

Cook’s tip Kimchi is a classic Korean dish of salted and fermented vegetables, which is filled with gut-wholesome microbes. It may be bought in most good meals outlets, but much better to make your individual: for recipes, go to thefast800.com.

The Fast 800 » By Dr Michael Mosley

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