Summary

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

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Instructions

1. 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.
2. Cut the green part of the spring onion into 3 cm long, thin strips and arrange on the skins with the kimchi.