1
Mince the garlic and separate the white and green part of the spring onion and cut into chunks. Slice the onion and kimchi if needed.
2
Add all of the ingredients bar the tofu, enoki mushrooms, cabbage, green parts of the spring onion and sweet potato noodles to the broth.
3
Simmer on a low heat until the pork becomes tender - around 30-40 mins.
4
Add the sweet potato noodles, cabbage and enoki mushrooms. Simmer for longer until soft.
5
Finally add the tofu and cook until heated through.
6
Top with the green part of the spring onion and serve with white rice
