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kimchi stew with tuna and ramen

Kimchi Stew with Tuna and Ramen Noodles

Course stew
Cuisine Korean
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 2 hungry girls
Author Sonja Bradfield

Ingredients

  • 2 cups of sour kimchi chopped into one inch pieces
  • 1 teaspoon of garlic minced
  • 1 tablespoon of toasted sesame oil
  • 3 cups of water
  • 1/4 cup of kimchi broth the juice from your jar of kimchi
  • 1 packet of ramen noodles discard the soup mix
  • 1/2 of an 18 ounce package of medium-firm tofu sliced into 1/2 inch slices
  • 1 4.5 ounce can of tuna drained
  • 3 scallions trimmed and cut into 2 inch pieces
  • 1/2 cup of dried seasoned laver cut into thin strips

Instructions

  1. Heat the sesame oil in a pot over medium high heat and stir fry the kimchi and garlic for about 5 minutes.
  2. Add the water and kimchi broth, turn up the heat to high and bring to a hard boil.
  3. Add the ramen noodles and cook until almost done (it took me about 7 minutes).
  4. Add the slices of tofu, the tuna and scallions, cook for another 3 minutes.
  5. Serve with laver strips on top.