Nongshim decided ... Korea's largest instant noodle maker said it will remove the Chinese character shown on its two "spicy kimchi-flavored" noodle products, including a bowl noodle, that were ...

In a medium mixing bowl, combine the kimchi, kimchi brine, toasted sesame oil, toasted sesame seeds, gochujang, sugar and garlic. Set aside. Cook the noodles according to the packet instructions.

Ladle into bowls, sprinkle with the coriander and serve. This soup bowl can be made up to a day ahead – add the noodles and bok choi just before serving. It is not suitable for freezing.

Such is the popularity of instant soup ... the noodles in the same water for 3 minutes or so until tender. Stir in the flavour sachet then tip into a serving bowl. 3. Arrange the tofu, kimchi ...

And which type of soup should you choose? Nutritionists urge us to eat five portions of fruit and vegetables a day but it can be difficult to hit these targets. A bowl of soup is one excellent way ...

Add the garlic, bean sprouts, kimchi cabbage and the white part of the green onion. Cook for 1 minute until the bean sprouts are almost wilted. Add (in this order) the green part of the green onion, ...

This Japanese inspired noodle bowl is a healthy lunch, or quick dinner option for any day of the week. SImply serve with your favourite Asian greens such as bok choy or edamame beans.