Kimchi Soup with Shiitakes, Tofu and Kale

feastingathome.com

Kissa Batul

I like food in my belly all the time!

2 tablespoons olive oil

1 onion, diced (a red one is nice)

8 ounces shiitake mushrooms, de-stemmed, cut into bite-sized pieces ( or sub cremeni)

4 to 6 fat garlic cloves, rough chopped

1 tablespoon ginger, paste or finely minced

2 cups kimchi, drained, chopped

5 cups water or broth

1 tablespoon miso paste (or soy sauce, or GF liquid aminos)

½ teaspoon salt

1 tablespoon apple cider vinegar (or lemon)

1 tablespoon chili paste ( sambal oelek)

2 teaspoons honey ( or sugar or alt sweetener)

1 12 ounce package silken tofu, cut into small, ½-inch cubes

1 to 2 large handfuls chopped kale

generous drizzle toasted sesame oil - imperative!

garnishes : nori or toasted seaweed cut into strips, sesame seeds, scallions, watercress

Serve over noodles or rice if you like - see notes.

Directions at feastingathome.com

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