Vegan Kimchi Noodle Soup are healthy and tasty, very quick to make and one of my favourite foods to eat. Kimchi is a Korean cuisine that is spicy and full of flavour and made with fresh vegetables.
Heat the oil in a frying pan or wok. Add onion, garlic, ginger, carrot and mushrooms. Cook everything together on high heat for about 5-7 minutes and transfer into the stock pot.
Add bean sprouts, kimchi, miso paste and veggie broth. Bring to simmer and let everything cook together for about 15 minutes
Next, add the rice noodles and keep cooking until the noodles are soft.
Finally, add spring onions and serve your soup!
Notes
Traditional kimchi is made with fish sauce, so when you do the grocery shopping for this recipe, double check you are getting the vegan kimchi.Alternatively, you can make vegan kimchi at home.