Ingredients
- 1 tsp sesame oil
- 5 minced cloves garlic
- 1 chopped onion
- 1 cup chopped leeks
- ¼ cup julienned carrot
- ½ cup chopped zucchini
- 150g enoki mushroom
- 150g beech brown mushrooms
- 300g ½-inch thick sliced silken tofu
- 1 cup chopped kimchi
- 2 Tbs tamari (reduced sodium soy sauce)
- ½ tsp salt
- 3 cups low sodium vegetable broth
- 1 cup So Good Unsweetened Almond Milk
- 300g vermicelli rice noodles
- spring onion
- toasted sesame seeds
Method
Step 1
Bring some water to a boil, remove from the heat, and add in the vermicelli noodles. Set aside to let the noodles cook.Step 2
In a large pot, add in the oil and sauté the garlic until golden brown, then add in the chopped onion and leeks, and sauté until translucent.Step 3
Add in the carrots, zucchini, mushrooms, vegetable broth, tamari, and salt.Step 4
Mix well then add in the silken tofu, and let simmer for 3 minutes.Step 5
Add in the So Good Unsweetened Almond milk, simmer for another 3 minutes, then remove from heat.Step 6
Strain and divide the noodles into 7 bowls, and pour the kimchi soup equally.Step 7
Top with chopped spring onion and sesame seeds.Step 8
Serve and enjoy!