Tofu, leek and kimchi broth

A lovely, exotic, Korean-inspired noodle soup that includes the benefits of fermented kimchi.

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 stock (or make it with boiling water and 1 stock cube)

150g soft silken tofu, cut into roughly 2cm cubes

2 spring onions, trimmed and thinly sliced

1 red chilli, trimmed and thinly sliced

handful fresh coriander, leaves roughly chopped, to serve

soy sauce, to taste

• Heat the oil in a saucepan and fry the leek for 3 minutes, or until soft. Add the garlic and kimchi and cook for a further minute, stirring.
• Meanwhile, cook the noodles for 3-4 minutes, or according to the packet instructions.
• Pour the stock into the pan with the leek mixture and bring to a simmer. Add the tofu, spring onions and chilli and cook for 3 minutes, stirring once.
• Drain the noodles and divide between two wide bowls. Spoon the broth on top, sprinkle with fresh coriander and add soy sauce to taste.

Cook’s tip Kimchi is a classic Korean dish of salted and fermented vegetables, which is full of gut-healthy microbes. It can be bought in most good food shops, but much better to make your own: for recipes, go to thefast800.com.