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
¼ cup of kimchi broth (the juice from your jar of kimchi)
1 packet of ramen noodles (discard the soup mix)
½ of an 18 ounce package of medium-firm tofu, sliced into ½ inch slices
1 4.5 ounce can of tuna, drained
3 scallions, trimmed and cut into 2 inch pieces
½ cup of dried, seasoned laver cut into thin strips
INSTRUCTIONS
Heat the sesame oil in a pot over medium high heat and stir fry the kimchi and garlic for about 5 minutes.
Add the water and kimchi broth, turn up the heat to high and bring to a hard boil.
Add the ramen noodles and cook until almost done (it took me about 7 minutes).
Add the slices of tofu, the tuna and scallions, cook for another 3 minutes.
Serve with laver strips on top.
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