East-West Kimchi Soup

Kimchi is a nutritional powerhouse that offers a multitude of health benefits. Packed with probiotics, vitamins, and antioxidants, this spicy Korean staple promotes gut health, aids digestion, and boosts the immune system. Its low calorie and high fiber content can assist with weight management, while its anti-inflammatory properties may reduce the risk of chronic diseases. Incorporating kimchi into your diet not only adds a burst of flavor but also contributes to overall well-being.

INGREDIENTS

1 tablespoon sesame oil

½ onion finely diced

2 cloves of garlic minced

1 knob ginger grated

1 cup Kimchi roughly chopped

3 cups vegetable broth

2 tablespoon soy sauce

2 tablespoons gochujang

1 cup chopped mushrooms of choice

Optional:

1 teaspoon Korean chili flakes

¼ cup cilantro and/or green onions for topping

DIRECTIONS:

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.

Adapted from https://fullofplants.com/vegan-kimchi-noodle-soup/