Korean Kimchi Stew with Vietnamese Rice Noodles and Japanese Miso

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-03-23 · Updated 2026-03-23

A hearty Korean kimchi stew enriched with Vietnamese rice noodles and a touch of Japanese miso for depth of flavor. This korean-inspired asian fusion (vegetarian-friendly) ready in about 50 minutes pairs kimchi, rice noodles, miso paste for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 300 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 200g kimchi
• 200g rice noodles
• 1 tbsp miso paste
• 150g tofu
• 1 tbsp soy sauce
• 2 stalks green onions
• 1 tbsp ginger

Instructions

1. Step 1: Press the 150g tofu for 15 minutes to remove excess moisture, then cut into 1/2-inch cubes. Heat 1 tbsp olive oil in a large pot over medium-high heat, add the tofu cubes, and sauté for 3-4 minutes until golden brown and crispy on the edges. Tip: Pressing the tofu ensures it holds its structure and absorbs flavors better.
2. Step 2: Add the 200g kimchi, 1 tbsp grated ginger, and 1 tbsp soy sauce to the pot. Stir to combine, then pour in 4 cups water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until the kimchi softens and the liquid reduces slightly. Tip: Simmering allows the flavors to meld and the kimchi to release its tangy essence.
3. Step 3: While the stew simmers, prepare the 200g rice noodles. Bring a pot of salted water to a boil, add the noodles, and cook for 8-10 minutes until al dente. Drain thoroughly, then set aside. Tip: Use a pot with enough water to prevent the noodles from sticking together.
4. Step 4: After 15 minutes of simmering, add the cooked rice noodles to the stew. Stir gently to combine, then remove the pot from heat. Stir in 1 tbsp miso paste until fully dissolved, ensuring the paste is incorporated evenly without overheating. Tip: Add miso off the heat to prevent it from burning and losing its umami depth.
5. Step 5: Garnish the stew with thinly sliced green onions from the 2 stalks, stirring gently to distribute. Serve immediately, ensuring each bowl has a balance of tofu, kimchi, noodles, and glossy miso broth. Tip: For extra flavor, add a drizzle of sesame oil or a sprinkle of toasted sesame seeds before serving.