Quick Asian Soup with Kimchi
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 10 mins |
| Total Time | 25 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- 800 ml vegetable stock
- 125 g Mie noodles, vean
- 4 tablespoon kimchi
- 2 tablespoon soy sauce
- 1 tablespoon rice wine vinegar, vegan
- 1 tablespoon sesame oil
- 1 teaspoon agave syrup
- 1 teaspoon paprika powder, smoked
- 1 handful sprouts (bean sprouts)
- 0.5 ½ bunch spring onion (s), the white it
For the set:
- 3 tablespoon kimchi
- 0.5 ½ bunch spring onion (s), the green it
Print Recipe
Pin Recipe Instructions
- Bring the ingredients to the boil briefly, except for the pasta. Add the noodles, turn off the stove and let the noodles steep until they are cooked through. Transfer into 3 bowls.
- Cut the green part of the spring onion into 3 cm long, thin strips and arrange on the skins with the kimchi.
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