Kimchi and miso noodle soup for a warming meal

Ingredients for Kimchi and miso noodle soup

• 200 g asian mushrooms (enoki, shimeji, shiitake, oyster)

• 15 ml tamari or soy sauce, plus a little extra to season and serve

• juice of ½ a lemon

• 30 ml golden honey or agave nectar

• 250 g soba noodles (100% buckwheat)

• 45 ml sesame oil

• sea salt

• 6 spring onions, trimmed, finely chopped

• a small thumb-sized piece of ginger, peeled, grated

• 5 ml gochujang paste or red pepper flakes

• 4 cloves of garlic, thinly sliced

• 100–150 g cabbage kimchi, drained

• 250 g purple sprouting broccoli, woody ends removed, cut into thumb-length pieces

• 45 g miso paste (brown rice)

• 250 g extra-firm tofu

• sesame seeds

• squeeze of lemon or lime

• some coriander or shiso leaves (optional)

How to make Kimchi and miso noodle soup

1. Place the mushrooms in a bowl with the tamari, lemon juice, and 1 tablespoon of honey. Set aside to marinate for at least 15 minutes.

2. Cook the soba noodles according to the packet instructions. Drain and rinse under cold water, then toss with 1 tablespoon of sesame oil.

3. Heat the remaining 2 tablespoons of oil in a large soup pan over medium to high heat. Once the mushrooms have marinated, drain them, reserving the marinade. Add the mushrooms to the pan in a single layer with a pinch of salt, cooking in batches if necessary. Cook until the mushrooms are golden where they touch the pan, then toss and continue cooking until deeply browned all over, approximately 5 minutes. Remove the mushrooms from the pan and set aside.

4. Fill and boil the kettle. Return the empty pan to medium heat, add the scallions, and sauté for a few minutes. Add the ginger and gochujang paste, cooking for another minute before adding the garlic and drained kimchi. Sizzle until the garlic begins to brown around the edges.

5. Pour in 1.25 litres of water from the kettle along with the remaining tablespoon of honey and bring to a boil. Add the broccoli and simmer for 1 minute, or until the broccoli is bright green.

6. Remove the soup from the heat. Place the miso in a small bowl and whisk it with a splash of the broth to thin it out. Stir the thinned miso into the soup. Taste the soup and adjust the seasoning if necessary, adding more salt, miso, or a splash of soy sauce to achieve the desired balance.

7. Just before serving, cut the tofu into 2 cm pieces—approximately 1 cup—and drizzle with the reserved mushroom marinade.

8. To serve, divide the noodles among four bowls and ladle the soup over them. Top with the tofu, mushrooms, and a sprinkle of sesame seeds. Finish with additional soy sauce, a squeeze of lemon or lime, and shiso or cilantro leaves, if using.

Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.