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Kimchi noodle soup
Nutrition facts per serving:
- Energy in kcal about 236
- Fat about 4g
- Carbohydrates about 41g
- Protein about 8g
This is needed
This is needed
for 4 people
Soup
- 1 tbsp sunflower oil
- 1 onions, finely chopped
- 3 garlic clove, finely chopped
- 3 cm ginger, finely grated
- 100 g kimchi, approx. 1 dl kimchi juice retained
- 1 tbsp soy sauce
- 1 tsp chilli flakes
- 6 dl water
- 6 mixed mushrooms, halved if necessary
- 1 spring onion incl. green part, cut into rings
- 250 g silken tofu, cut into cubes
- 3 tbsp cane sugar
Rice noodles
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- water, boiling
- 0.5 bunch coriander, torn into pieces
- 125 g rice noodles
And that's how it's done
And that's how it's done
Soup
Heat the oil in a pan. Briefly sauté the onion, garlic and ginger. Add the kimchi, kimchi juice, soy sauce and chilli flakes, simmer for approx. 2 mins. Pour in the water, bring to the boil, reduce the heat, simmer (uncovered) for approx. 10 mins. Add the mushrooms, simmer for approx. 5 mins. Stir in the sugar, add the tofu and spring onion, simmer for approx. 1 min.
Rice noodles
Pour the boiling water over the rice noodles, leave to soak for approx. 10 mins. Drain the rice noodles, serve with the soup. Garnish with the coriander.
