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Kimchi Noodle Soup

Serves: 7
Prep: 5
Cook: 0

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
Garnish
  • spring onion
  • toasted sesame seeds

Method

  1. 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.

  2. 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.

  3. Step 3

    Add in the carrots, zucchini, mushrooms, vegetable broth, tamari, and salt.

  4. Step 4

    Mix well then add in the silken tofu, and let simmer for 3 minutes.

  5. Step 5

    Add in the So Good Unsweetened Almond milk, simmer for another 3 minutes, then remove from heat.

  6. Step 6

    Strain and divide the noodles into 7 bowls, and pour the kimchi soup equally.

  7. Step 7

    Top with chopped spring onion and sesame seeds.

  8. Step 8

    Serve and enjoy!

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