Kimchi Tumeric Tofu Soup

Korean-inspired soup with mild spice. *This recipe was recreated and inspired by contest winner, Luzviminda.

1 pkg	Sunrise Medium Firm Tofu
2 tbsp	Fish Sauce
2 tbsp	Soy Sauce
2 tbsp	Rice Vinegar
2	Garlic Cloves , minced
2 tsp	Grated Ginger
2 tsp	Korean Red Pepper Flakes
1 tbsp	Turmeric Powder
2 tbsp	Kimchi Powder
2 tbsp	Sesame Oi
900mL	Carton of No Salt Added Vegetable Broth
2 cups	Water
½ tsp	Sea Salt
2	Blocks of Glass Noodles
2	Baby Bok Choy , quartered lengthwise
3	Radishes , thinly sliced
1	Lime , juiced
2	Scallions , thinly sliced

In a medium size mixing bowl make a marinade with the fish sauce, soy sauce, rice vinegar, garlic and ginger. Cut tofu into cubes and add to marinade, refrigerate for a minimum of 20min.
In a large pot, bring the vegetable broth and 2 cups of water to a simmer over medium heat. Add in sea salt.
In a small mixing bowl add the red pepper flakes, in another bowl add the turmeric and kimchi powder. Drain marinade from tofu into the broth. Divide tofu in half; place each half in the bowls of spices. Toss to coat.
In a non-stick frying pan, heat 1 tbsp. of sesame oil over medium heat. Fry the red pepper tofu for 5-7min, or until golden brown. Remove from pan and fry the turmeric tofu until golden brown.
Add the noodles to the pot, continue to simmer for 3min, add in the bok choy and radishes, remove from heat.
Serve soup with fresh lime juice and scallions.