KIMCHI AND MISO NOODLE SOUP

Kimchi and Miso Noodle Soup image

Kimchi is an incredibly flavorful ingredient to use in stews, dressings, and wraps and sandwiches. The amount you use is dependent on how strong it is. Use you tastebuds as a guide, adding more if you need.

Provided by Anna Jones

Categories Soup/Stew Lunch Dinner Tofu Vegetarian Winter Cabbage Mushroom Soy Sauce Broccoli Healthy Noodle

Yield 4 servings

Number Of Ingredients 19

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Ingredients

3 cups (200 g ) Asian mushrooms (enoki, shimeji, shiitake, oyster)
1 tablespoon tamari or soy sauce, plus a little extra to season and serve
Juice of 1/2 a lemon
2 tablespoons golden honey or agave nectar
3 cups (250 g) soba noodles (I use 100 percent buckwheat ones)
3 tablespoons sesame oil
Sea salt
6 scallions, trimmed and finely chopped
A small thumb-sized piece of ginger, peeled and grated
1 teaspoon gochujang paste or red pepper flakes
4 cloves of garlic, thinly sliced
3 1/2-5 ounces (100-150 g) cabbage kimchi, drained
3 cups (250 g) purple sprouting broccoli, woody ends removed and cut into thumb-length pieces
3 tablespoons miso paste (I use a brown rice one)
9 ounces (250 g) extra-firm tofu
To serve:
Sesame seeds
Squeeze of lemon or lime
Some cilantro or shiso leaves (optional)

Steps:

First, put your mushrooms into a bowl with the tamari, lemon juice and 1 tablespoon of the honey, and put to one side to marinate for at least 15 minutes.
Cook the soba noodles according to packet instructions. Drain and run under cold water, then toss in 1 tablespoon of the sesame oil.
Heat the remaining 2 tablespoons of oil in a large soup pan over medium to high heat. Once the mushrooms have had their marinating time, drain them but keep the marinade Add the mushrooms to the pan in a single layer with a pinch of salt (you can do this in batches if you need to). Cook until the mushrooms are golden where they meet the pan, then toss and keep cooking until the mushrooms are deeply browned all over-this should take 5 minutes or so. Remove from the pan and set aside.
Fill and boil the kettle. Put the empty pan back over medium heat, add the scallions and sauté for a few minutes before adding the ginger and gochujang paste. After another minute or so, add the garlic and the drained kimchi. Sizzle until the garlic is starting to brown around the edges. Add 5 cups (1 1/4 liters) of water from the kettle along with the remaining tablespoon of honey and bring to a boil. Now, add the broccoli and simmer for 1 minute, or just until the broccoli becomes bright green.
Remove the soup from the heat. Place the miso in a small bowl and whisk it with a splash of the broth to thin it out. Stir the thinned miso into the soup. Taste your soup; you really need to get the balance right here. If the broth tastes a bit flat, you might need more salt or miso, or a splash of soy sauce.
Just before serving, cut the tofu into little 3/4-inch (2-cm) pieces-you'll have about 1 cup-and drizzle it with the reserved marinade from the mushrooms.
To serve, divide the noodles among four bowls and ladle over the soup. Top with to tofu, mushrooms, and a sprinkle of sesame seeds. Finish with more soy if you like, a squeeze of lemon or lime, and the shiso or cilantro leaves if using.