in Soup Recipes

Quick Asian soup with kimchi

updated

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Ingredients for 3 servings:

  • 800 ml vegetable stock
  • 125 g Mie noodles, vegan
  • 4 tbsp kimchi
  • 2 tbsp soy sauce
  • 1 tbsp rice wine vinegar, vegan
  • 1 tbsp sesame oil
  • 1 tsp agave syrup
  • 1 tsp smoked paprika powder
  • 1 handful of sprouts (bean sprouts)
  • ½ bunch spring onion(s), the white part
  • 3 tbsp kimchi
  • ½ bunch spring onion(s), the green part

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 25 minutes

vegan and very spicy

Bring all ingredients, except the noodles, to a boil briefly. Add the noodles, turn off the heat, and let them simmer until tender. Transfer to 3 bowls. Slice the green part of the spring onion into thin, 3 cm strips and arrange on the bowls along with the kimchi.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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