Directions
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If using dried shiitake mushrooms, start the night before or early in the day. Rehydrate them overnight or soak in a bowl of boiling hot water, covering for about 5 minutes. Once rehydrated, slice the mushrooms into small 1/2-inch thick pieces. Remember to keep the flavorful mushroom water; it will add tremendous depth to your soup later on!
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In a medium-sized pot, heat up the sesame oil over medium heat. Once the oil is shimmering, add in the vegan kimchi. Sauté for about 2 minutes, allowing the flavors to marry beautifully.
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Next, pour in the vegetable broth (or water) alongside the minced garlic, sliced mushrooms, soy sauce, miso paste, gochujang, and salt to taste. Stir well to incorporate all the ingredients.
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Cover the pot and let it come to a gentle boil over medium heat for around 5 minutes. This boiling step is crucial as it allows all the tremendous flavors to meld together, creating an aromatic base for your soup.
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Once the soup is boiling, add in the enoki mushrooms (if using), bok choy, or other leafy greens, along with the frozen dumplings. Cook them for a few minutes until everything is cooked through; the dumplings will float when they are ready.
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To prevent overcooking, you can carefully remove the veggies and dumplings using a slotted spoon and place them in a bowl.
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Now it’s time to cook the noodles! Take the instant ramen noodle cake and place it directly into the simmering broth. Cook as per package instructions, usually 2-3 minutes less than recommended so that they retain some chewiness.
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When the noodles are still very chewy, turn off the heat. Gently transfer the noodles into the bowl with the cooked veggies and dumplings.
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It’s all about presentation now! Top your bowl with toasted sesame seeds and sliced green onions, offering that final touch of flavor and texture. Enjoy your steaming bowl of Kimchi Noodle Soup immediately, while still hot, and don’t forget to have some extra kimchi on the side.
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