Dr Michael Mosley’s tofu, leek and kimchi broth

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

tofu leek and kimchi broth
Image: Alex Smith. Styling: Phil Mundy


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

1. 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.

2. Meanwhile, cook the noodles for 3-4 minutes, or according to the packet instructions.

3. 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.

4. 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. 

Buy the book with a 40 per cent discount

Fast Asleep: How to Get a Really Good Night’s Rest by Michael Mosley is published by Short Books, price £9.99. To order a copy for £5.99 with free p&p until 30 April, go to mailshop.co.uk or call 01603 648155.