Spicy Kimchi Noodles

Ingredients

150 g		kimchi
948 ml		bone/chicken broth (substitute for water)
2 tbsp	30 ml	gochujang
2 tbsp	30 ml	soy sauce or tamari
1 tsp	5 ml	toasted sesame oil
1 tsp	5 ml	black pepper
454 g		medium firm tofu
2 servings		noodles (I recommend vermicelli)

Into your rice cooker, add the kimchi, bone broth, and gochujang, and mix to combine.
Set to "Slow Cook" setting for 15-20 minutes.
Add the soy sauce, sesame oil, noodles, and tofu.
Set to slow cook again for an additional 5-6 minutes or until the noodles are completely cooked.