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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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