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  • 1 tbsp (15ml) oil
  • ½ onion, finely diced
  • 2 cloves of garlic, minced
  • 1-inch ginger, grated
  • ½ cup (about 100g) kimchi, roughly chopped
  • 3 cups (700ml) of water
  • 2 tbsp (30ml) soy sauce
  • 3 tbsp (36g) coconut sugar
  • 1 tsp Korean chili flakes
  • ¾ tsp salt
  • 1 cup (75g) mixed mushrooms, diced
  • 1 pak choy, cut in half (or your favorite greens)
  • 1 block (250g) tofu, diced
  • 3.5 ounces (100g) dry noodles (can use gluten-free noodles)
  • ¼ cup cilantro, green onions for topping
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