Kimchi noodle soup

Total: 40 min. | Active: 40 min.
vegan, lactose-free, healthy and balanced

I've always been a fan of fermented foods such as sauerkraut, kimchi, kombucha and the like. So, when I came upon a recipe for kimchi soup, I knew that I had to give it a go. This soup offers the perfect balance of sweet, sour and umami flavours with a subtle spiciness that makes it a truly fascinating dish. As it's super quick to make, it's ideal as an evening meal during the week.

Recipe by:
LAUREN - Food Photography Academy

Ingredients

for 4 person

Soup
1 tbsp sunflower oil
1  onion, finely chopped
3  garlic cloves, finely chopped
3 cm ginger, finely grated
100 g kimchi, approx. 1 dl kimchi juice retained
1 tbsp soy sauce
1 tsp chilli flakes
6 dl water
6  mixed mushrooms, halved if necessary
3 tbsp cane sugar
250 g silken tofu, cut into cubes
1  spring onion incl. green part, cut into rings
Rice noodles
125 g rice noodles
  water, boiling
½ bunch coriander, torn into pieces

How it's done

Soup

Heat the oil in a pan. Briefly sauté the onion, garlic and ginger. Add the kimchi, kimchi juice, soy sauce and chilli flakes, simmer for approx. 2 mins. Pour in the water, bring to the boil, reduce the heat, simmer (uncovered) for approx. 10 mins. Add the mushrooms, simmer for approx. 5 mins. Stir in the sugar, add the tofu and spring onion, simmer for approx. 1 min.

Rice noodles

Pour the boiling water over the rice noodles, leave to soak for approx. 10 mins. Drain the rice noodles, serve with the soup. Garnish with the coriander.

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