Name: Kimchi noodle soup
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

AuthorBen WatsonCategoryDinner, Lunch, Vegetable

Kimchi 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.

Yields1 Serving

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

Fry 100g of mushrooms (shiitake are the norm but I’ve used chestnut) and set aside.

Fry 3 finely chopped cloves of garlic, the same amount of chopped ginger and a finely diced onion for about five minutes.

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.

Check seasoning and flavour and add cooked mushrooms.

Serve over noodles with chopped spring onions, watercress and whatever other suspects you have to hand.

Ingredients