AuthorBen WatsonCategoryDinner, Lunch, VegetableKimchi is good in simple ramen style noodle soup. You can make it as simple – or as complicated as you like. Soft boiled egg, nori, chashu pork etc are all optional.
100 g shiitake or chestnut mushrooms
3 cloves garlic, finely chopped
same amount ginger, finely chopped
1 onion, finely diced
1 chicken stock or bone broth (or veg stock if vegetarian)
1 tbsp miso
2 tbsp soy sauce
2 tbsp sweet chilli dipping sauce
150 g chopped kimchi plus its brine
noodles
spring onions/watercress/herbs to garnish
If you're vegetarian or vegan, use veg stock and check the kimchi doesn't include any fish products
1
Fry 100g of mushrooms (shiitake are the norm but I’ve used chestnut) and set aside.
2
Fry 3 finely chopped cloves of garlic, the same amount of chopped ginger and a finely diced onion for about five minutes.
3
Add a litre of chicken stock or bone broth (or veg stock). Stir in a tbsp of miso, two each of soya and sweet chilli dipping sauce and 150g of chopped kimchi and whatever liquid came with it.
4
Check seasoning and flavour and add cooked mushrooms.
5
Serve over noodles with chopped spring onions, watercress and whatever other suspects you have to hand.
Ingredients
100 g shiitake or chestnut mushrooms
3 cloves garlic, finely chopped
same amount ginger, finely chopped
1 onion, finely diced
1 chicken stock or bone broth (or veg stock if vegetarian)
1 tbsp miso
2 tbsp soy sauce
2 tbsp sweet chilli dipping sauce
150 g chopped kimchi plus its brine
noodles
spring onions/watercress/herbs to garnish
If you're vegetarian or vegan, use veg stock and check the kimchi doesn't include any fish products