- 1 tbsp (15ml) oil
- 1/2 onion, finely diced
- 2 cloves of garlic, minced
- 1-inch ginger, grated
- 1/2 cup (about 100g) kimchi, roughly chopped
- 3 cups (700ml) of water
- 2 tbsp (30ml) soy sauce
- 3 tbsp (36g) coconut sugar
- 1 tsp Korean chili flakes
- 3/4 tsp salt
- 1 cup (75g) mixed mushrooms, diced
- 1 pak choy, cut in half (or your favorite greens)
- 1 block (250g) tofu, diced
- 3.5 ounces (100g) dry noodles (can use gluten-free noodles)
- 1/4 cup cilantro, green onions for topping
- Heat the oil in a medium saucepan over medium heat. Once hot, add the onions, garlic, and ginger, and sautée for about 5 minutes.
- Next, add the kimchi, water, soy sauce, coconut sugar, chili flakes, salt, diced mushrooms, pak choy (or other greens), and tofu. Bring to a boil and lower to a simmer. Simmer covered for about 40 minutes.
- Remove from heat and set aside. Cook the noodles according to the package instructions. Drain and divide the noodles into two bowls. Pour in the kimchi soup with some tofu, mushrooms, and kimchi. Garnish with chopped cilantro and green onions, and serve hot! For extra flavor, feel free to add a squeeze of lime!
- This soup will keep for up to 3 days in the refrigerator. Reheat gently over medium heat.