28 Jun Kimchi Miso Noodle Soup
A Delicious Bowl of Goodness.
Have you ever tried Kimchi? I’m sure you have! If not, you are missing out!
What is Kimchi?
Kimchi is basically fermented cabbage with lots of Korean flavors. This fermemted vegetable is high in enzimes which can aid digestion. Kimchi is a probiotic food!
Let’s make some Kimchi Miso Noodle Soup!
This bowl of goodness is so comforting and good for you. Miso has so many health benefits that we are not aware of. It is high in antioxidants and it also strengthens the immune system, those are just a couple of the many wonders of Miso.
This delicious bowl was inspired by a mixture of Japanese and Korean flavors. Vegans can also enjoy this recipe too, just remember to buy vegan kimchi. I just love mixing the Kimchi into the soup and noodles, all the flavors just come together so well. It’s rich and tangy with a kick of spice!
-For those of you who live is Jakarta, get your Kimchi now from @ohmygut.co on Instagram!(please note that their Kimchi is not vegan)
- 1½ cup water
- ½ tbsp soy sauce
- 1½ tbsp miso paste,
- 1 tbsp vinegar
- 1 chili sliced (optional)
- A few stalks of Pak Choy
- 4 shiitake mushrooms sliced and stems discarded
- 1 scallion sliced
- ½ a lime
- ⅛ cup bean sprouts
- ⅛ cup kimchi
- Add soy sauce, miso paste, vinegar and chili if using to the water and bring to boil
- Once boiling lower to a low simmer and cook soba noodles according to package instructions
- Once soba noodles are cooked, transfer cooked noodles to a serving bowl leaving the soup behind
- Return the soup onto the stove and bring it back to a low simmer
- Add pak choy and mushrooms and let simmer for a couple of minutes
- Pour soup with mushrooms and pak choy onto the soba noodles in the serving bowl
- Lastly, garnish with ½ a small lime, the bean sprouts and the kimchi
- You can add more kimchi or chili if you like (optional)
- Stir and enjoy!