Simple Winter Kimchi Soup with Mushrooms and Rice Noodles

This warming winter kimchi soup, a recipe by nutritionist Aurelia Corbaz, is an easy way to bring kimchi into your soups on cold days. Mushrooms, pak choy, tofu or tempeh and rice noodles make it a full meal in a bowl. It's super easy to make and full of flavour.

Ingredients

• 1 tbsp vegetable oil or coconut fat

• 1 onion, chopped

• 2 garlic cloves, minced

• 5 cm fresh ginger, grated

• 1 jar of Ragi kimchi, roughly chopped

• 7 dl water

• 3 tbsp soy sauce

  Salt, to taste

• 1 tsp chilli flakes

• 200 g mushrooms, diced

• 150 g shiitake mushrooms

• 1 pak choy, cut in 4

• 1/2 leek, sliced

• 200 g tofu or tempeh, diced

• 200 g rice noodles

• Fresh coriander, to garnish

Method

1. Heat the oil in a medium saucepan over medium heat.

2. Once hot, add the onion, garlic and ginger. Cook for about 5 minutes.

3. Add the kimchi, water, soy sauce, chilli flakes, salt, mushrooms, shiitake, pak choy, leek and tofu or tempeh.

4. 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.

5. Cook the noodles according to the packet instructions. Drain and divide them between the bowls. Pour the kimchi soup over the noodles and garnish with chopped coriander.

Storage

The soup keeps for up to 3 days in the fridge. Reheat it gently over medium heat.

Which Kimchi to Use

Our favourite kimchis for this recipe are the pumpkin seed miso kimchi and the extra spicy kimchi:

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Let us know how you like it on Instagram @ragi.food. Enjoy!