Speedy Kimchi Noodle Soup

Yield: 2

Author: Christina Soteriou

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Kimchi noodle soup

Prep time: 5 MinCook time: 10 MinTotal time: 15 Min

Ingredients

• 1 x 70g nest rice vermicelli noodles
• 2 garlic cloves
• 2 tsp fresh ginger
• 1 tbsp olive oil or vegetable oil
• 80g kimchi
• 700ml water
• 6g dried shiitake mushrooms (optional)
• 30g kale, cavolo nero or spinach
• ½ tbsp miso paste
• 1 tbsp soy sauce
• 1 tbsp sesame oil
• 300g silken tofu
• 1 spring onion
• 1-2 tsp chilli oil
• 2 tsp sesame seeds

Instructions

1. Cook the noodles following pack instructions, then drain and set aside.
2. Mince the garlic and ginger. Heat a pot over a low heat and add 1 tbsp vegetable oil. Add the ginger and garlic and fry for 1 min before adding the kimchi. Stir-fry for 1 min, then add the water, dried mushrooms if using, and kale, cavolo or spinach. Turn the heat up to a simmer.
3. Scoop out a ladle of the broth into a bowl, add the miso to the bowl and whisk until dissolved. Pour this back into the pot. Add the soy sauce and sesame oil and stir. Cook until the mushrooms and kale have softened.
4. Drain the tofu and tear it into large pieces, then add to the pot. Finely slice the spring onion.
5. To serve, divide the noodles into bowls, pour over the soup and finish with the spring onion, chilli oil and sesame seeds.