Kimchi soup
Ingredients
- 1 red onion, diced
- Shiitake mushrooms, sliced
- 6 garlic cloves, rough chopped
- 1 tbsp ginger, finely minced
- 1 cups kimchi, drained and chopped
- 5 cups vegetable broth
- 1 tbsp miso paste
- ½ tsp salt
- 1 tbsp apple cider vinegar
- 1 tbsp chilli paste
- 2 tsp maple syrup
- 1 packet silken tofu
- 1–2 handfuls chopped kale
- Sesame oil
- Scallions
- Sesame seeds
- Nori
- Rice
Steps
- Cook the rice.
- In the wok heat some oil then cook the onion.
- Add the mushrooms, garlic and ginger and sauté until tender.
- Add the chopped kimchi, water and miso paste.
- Bring to a simmer and stir until the miso dissolves. Add salt, vinegar, honey, chilli paste, stirring until combined and simmering.
- Add tofu gently, then kale and gently bring to a simmer again, stirring, being careful not to break up the tofu.
- Simmer for five minutes then drizzle with sesame oil and serve.