1 tbsp vegetable oil/coconut fat
1 onion, chopped
2 cloves of garlic, minced
5cm grated ginger
1 jar of Ragi kimchi, chopped roughly
7 dl of water
3 tbsp soy sauce
1 tsp chilli flakes
200g mushrooms, diced
150g of shiitake
1 pak choy, cut in 4
1/2 leek, sliced
200g tofu or tempeh, diced
200g rice noodles
Fresh cilantro, for garnish
Heat the oil in a medium saucepan over medium heat.
Once hot, add the onions, garlic and ginger. Cook for about 5 minutes.
Bring to a boil and reduce the heat to low. Cover and let simmer for about 40 minutes. Remove from the heat and set aside.
Cook noodles as per the instructions in the package. Drain and divide the noodles at the bottom of the bowls. Pour the kimchi soup over the noodles, and garnish with chopped cilantro.
It can be stored for up to 3 days in the refrigerator. Warm it up gently over medium heat.
Let us know how you like it on Instagram @ragi.food Enjoy!