Kimchi and soft tofu stew

Serve: 2

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  • ΒΌ pack of Slendier Soy Bean Organic Fettuccine
  • 2 tsp sesame oil
  • 2 tsp gochutgaru (Korean red chilli flakes), add more if you like it spicy
  • 1 tsp sugar
  • 1 tsp black pepper
  • 3 tablespoons neutral cooking oil
  • 3oo g of kimchi, chopped
  • 1 small onion, sliced
  • 1 garlic clove, minced
  • 3 cups dashi (substitute vegetarian broth if desired)
  • 1 tube packet of soft (silken) tofu
  • 2 teaspoons salt
  • Spring onions and sesame seeds for serving.


  1. Cook the Slendier Soy Bean Organic Fettuccine according to package instructions.
  2. To make the seasoning, combine the sesame oil, gochugaru, sugar and black pepper in a small bowl and mix.
  3. To make the stew, heat the neutral oil in a medium saucepan over a medium heat. Add the onion and cook until it has turned translucent. Then add the garlic and cook for an additional 30 seconds or until fragrant.
  4. Add the kimchi and turn the heat down to low. Cook the kimchi with the onions for 3-5 mins, stirring frequently.
  5. Add the dashi and turn the heat to high to bring to a simmer. Once simmering add the tofu, salt and the seasoning and cook for 5 minutes to let the flavours develop. Then add the Slendier Soy Bean Organic Fettuccine. Taste for salt and add more if necessary.
  6. To serve, divide the stew between bowls and sprinkle with sesame seeds and spring onions

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