Photo: healthy-delicious.com

Ingredients
• 1 packet instant noodles with seasoning (miso, soy etc). 1 egg and 1/4 cup prepared kimchi (or more, depending on taste)
• 1 ounce fresh mushrooms (enoki, shiitake). 3 ounces fresh tofu, 1/4 teaspoon Asian chili powder (or cayenne powder)
• 1 tablespoon chopped green onion and 1 tablespoon shredded seaweed (nori)

Method
• Put the egg in a saucepan, enough cold water to cover the egg. Bring to the boil, then lower heat to a gentle simmer
for 3 minutes. Rinse egg in cool water and peel. Slice the egg in half. Put the egg
aside on a plate.
• Chop green onion, then cut tofu into cubes. After that, empty seasoning packet from noodles into your serving
bowl and set aside.
• Measure out kimchi and mushrooms. Put 3 cups of water in the saucepan and bring to the boil. Set a timer for four minutes. Add in the noodles and other ingredients BUT NOT the seasoning and the egg.
• Now ladle the hot soup from the saucepan into the serving bowl where you put the seasoning. Stir the soup with chopsticks.
• Add the noodles and other cooked ingredients to the serving bowl. On top you can sprinkle nori, the egg, and if you like, more spring onions and kimchi.

Span Hanna