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Vegan Kimchi Noodle Soup
Ingredients
  • 1 tablespoon oil
  • ½ onion finely diced
  • 2 cloves of garlic minced
  • 1 inch ginger grated
  • ½ cup kimchi roughly chopped
  • 3 cups water
  • 2 tablespoon soy sauce
  • 1 and ½ tablespoon sugar
  • ½ teaspoon Korean chili flakes
  • ¾ teaspoon salt
  • 1 cup mixed mushrooms diced
  • 1 pak choy cut in half (or your favorite greens)
  • 1 block tofu (about 250g), diced
  • 3.5 ounces dry noodles (can use gluten-free noodles)
  • ¼ cup cilantro, green onions for topping
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