Vegan Kimchi Noodle Soup

Vegan and I edit most of my recipes to be thermomix-compatible, so if you don't understand them that's probably why and you should check out the originals as they won't be translated into this strange thermo-speak.

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

Directions at fullofplants.com

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