Kimchi Brine Tofu Buckwheat Noodles: A Healthy Meal
Kimchi Brine Tofu Buckwheat Noodles: A Healthy Meal
Beat the Pandemic Blues with Kimchi Brine & Tofu Buckwheat Noodles: A Diet-Friendly Noodle Dish Where Vegetables Shine
Discover how to make a flavorful buckwheat noodle broth without any tsuyu, simply by using your pre-made kimchi brine. If you have kimchi brine ready, you can enjoy delicious noodles anytime. Instructions for making kimchi brine are readily available online, or briefly described in the cooking tips below.
Main Ingredients- Buckwheat noodles 50g
- 1/2 cucumber
- Approx. 4 leaves of cabbage
- Approx. 5 leaves of assorted greens
- 1 tomato
- Pre-made kimchi brine, as needed
- 1/3 block of firm tofu
- Sesame oil, a drizzle
- Salt, to taste
- Pepper, to taste
Noodle Broth- Kimchi brine 1 cup + 2 Tbsp
- Kombu (kelp) water 2 cups
- Ice, as needed
- Wasabi, to taste
- Kimchi brine 1 cup + 2 Tbsp
- Kombu (kelp) water 2 cups
- Ice, as needed
- Wasabi, to taste
Cooking Instructions
Step 1
Prepare the kombu water by steeping a piece of kombu (kelp) in cold water for about 10 minutes. This will create a flavorful base for your broth.
Step 2
Take out the kimchi brine that you have prepared and stored in the refrigerator.
Step 3
Mix 2 cups of the prepared kombu water with 1 cup and 2 tablespoons of kimchi brine to create a refreshing and umami-rich noodle broth. Taste and adjust the amount of kimchi brine according to your preference.
Step 4
Drain the excess water from the tofu and then pan-fry it in a dry skillet until golden brown. Season the fried tofu lightly with salt, pepper, and a drizzle of sesame oil for added flavor and texture. (Tip: Pressing the tofu to remove excess water before frying can save cooking time.)
Step 5
Julienne the vegetables that will serve as your ‘vegetable noodles’ into long, thin strips. Slice the assorted greens into bite-sized pieces for toppings. Cucumbers, in particular, add a wonderful crispness, so try to include them. Feel free to use any other vegetables you have on hand based on your refrigerator’s contents.
Step 6
Use only about half of the usual portion for buckwheat noodles per person. Cook the noodles in boiling water just like you would for somen (thin wheat noodles), then rinse them thoroughly under cold running water to remove excess starch. Drain well.
Step 7
Arrange the drained buckwheat noodles and the julienned vegetable noodles attractively in a serving bowl.
Step 8
Pour the chilled noodle broth over the noodles and add ice cubes. Top with the savory pan-fried tofu and a dab of fresh wasabi. Your healthy and delicious Kimchi Brine Tofu Buckwheat Noodles are now ready to be enjoyed!
