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Kimchi, Pork and Tofu with Vermicelli Noodles

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This Kimchi, pork and tofu with vermicelli noodles dish becomes our family's favourite, so nourishing and delicious. You can make it from scratch and serve it on your dining table within minutes.

Kimchi Pork Tofu with Vermicelli Noodles01

Kimchi is nutritious and delicious that almost can’t be missed in every Korean meal. Miso is also an essential and healthy seasoning in Japanese cooking.

I tried combining both of them in one dish, popped in some thinly sliced pork with tofu, and found the end result so amazing.

Kimchi Pork Tofu with Vermicelli Noodles02

Whenever I don’t feel like standing in my kitchen too long, this one-pot dish will come up in my mind. No matter the weather’s cold or hot, it’s a saver to me throughout the year.

Kimchi Pork Tofu with Vermicelli Noodles Recipe

(Printable recipe)

Course: Quick, Pork
Cuisine: Asian
Prep time:
Cook time:
Yield: 2 to 3 serves

Kimchi Pork Tofu with Vermicelli Noodles03

  • 1 clove garlic, minced
  • ½ onion, shredded
  • 100 gm kimchi
  • 2 pcs (140 gm) tofu, diced
  • 6 slices (95 gm) pork shabu (aka thin pork slices for steamboat)
  • 45 gm vermicelli noodles
  • 1 spring onion, sectioned
  • 1 cup (250 ml) water
  • 1 Tbsp (20 ml) white miso paste
  • 2 tsp light soy sauce
  • 2 tsp mirin

Kimchi Pork Tofu with Vermicelli Noodles Procedures01

Kimchi Pork Tofu with Vermicelli Noodles Procedures02

  1. To prepare the sauce: Mix the white miso paste with water thoroughly first. Stir in the light soy sauce and mirin. Set aside.
  2. Heat oil in a wok or a hotpot over medium high heat. Saute onion and garlic. Add Kimchi. Pour in the sauce. Add tofu and pork slices and spread them out evenly in the sauce. Cover and cook until the pork is cooked through, about 2 to 3 minutes. As the pork slices are quite thin, it doesn’t take too long. Add vermicelli noodles. When it boils again, it’s done. Garnish with spring onion. Serve immediately.

  • Miso paste is a traditional Japanese seasoning mainly produced by fermenting soybeans, sometimes rice or barley, available at Asian grocers.
  • This time I used salt-reduced, organic white miso paste. If you use any other brand or different type of miso, please adjust the amount accordingly as the saltiness is vary.
  • Mirin is also an essential condiment in Japanese cooking, available at Asian grocers.


  1. That looks so very appetizing and moreish!

  2. Hi Christine, this looks superb! Especially good during winter days. Thanks for sharing.

    1. Thanks Veronica.
      I did enjoy this dish on a cold day.

  3. Hi Christine, I made this dish for Chinese Nutrition class final and everyone loved it, lots of compliments! Thanks!

    1. Hi Kalyana,
      Good to know that you loved it. Thanks for letting me know.

  4. Hi Christine, I made this for Chinese Nutrition class today and everyone enjoyed it, no leftovers! thanks

  5. Which vermicelli brand did u use? Thanks

    1. Hi Evie,
      I used Longkou vermicelli (龍口粉絲). Available at Asian grocers.

  6. Hi Christine, thank you so much for the recipe, it is soooo delicious! and easy! This is my favourite food now :)

    1. Hi Penny,
      So glad you liked this recipe. Happy cooking!

  7. Love this recipe! So easy and super tasty, great for a cold winters day

  8. Glad that you liked this dish. So perfect for this weather here.

    Happy cooking!

  9. Made this tonight and it was perfect for a chilly evening. Everyone liked it! And so nutritious and simple, too! Thanks

  10. Hi Susan,
    Glad to know that you and your family loved this dish. Welcome you to come back for more yummy recipes. Happy cooking!

  11. Hello. Can’t wait to ty this!
    Do you add the noodles dry? Or soak them first
    Thank you

  12. Hi Spike07,
    I soaked them first for speeding up the cooking time and with ease of controlling the texture. Either way will do anyway.