Kimchi and Miso Noodle Soup
Ingredients
- 200 g mushrooms (shiitake, oyster)
- 1 tablespoon tamari/soy sauce
- juice of half a lemon
- 2 tablespoons runny honey/xylitol syrup
- 250 g soba noodles
- 3 tablespoons sesame oil
- 6 spring onions trimmed and finely chopped
- 3 cm trunk of ginger peeled and grated
- 1 teaspoon dried chili flakes
- 4 cloves of garlic thinly sliced
- 150 g cabbage kimchi
- 250 g purple sprouting broccoli
- 3 tablespoons miso paste
- 250 g extra firm tofu
Method
First put your mushrooms in a bowl with the tamari, lemon juice and tablespoon of honey.
Set aside to marinate for minimum 15 minutes. Cook soba noodles according to the packet instructions drain and run under cold water then toss in sesame oil.
Heat the oil in a large saucepan over medium heat. Once the mushrooms have marinated add the mushrooms to the pan setting aside the remaining marinade in a bowl.
Cook the mushrooms until they are golden. Remove from the pan and set aside. Boil the kettle, put the empty pan back on the heat and add the spring onions and sauté for a few minutes before adding the ginger and chili.
Then the garlic and green kimchee. Sautee until the garlic is starting to brown.
Add 1 ¼ L of water from the kettle with another tablespoon of honey and bring to the boil.
Add the broccoli and simmer for one minute until the broccoli becomes bright green.
Remove the soup from the heat. Dissolve the miso with a small amount of the broth and then mix together. Cut the tofu into 2 cm pieces and drizzle with the remaining marinade from the mushrooms. To serve divide the ingredients between the number of required bowls. Finish with a splash of soy sauce or a squeeze of lime and the coriander leaves.
Enjoy!