An amazing bowl of umami flavours for a quick and easy week night dinner, on the table within 20 minutes.
Miso & Kimchi Coconut Noodle Soup
(3 votes, average: 4.00 out of 5)
Loading...Ingredients
- The soup
- 1 tbsp vegetable oil
- 1 small onion, finely chopped
- 2-3 garlic cloves, minced
- 4 cm ginger, grated
- 300 g kimchi + juices
- 1 tbsp miso paste (more to taste)
- 1 tbsp gochujang (more to taste)
- 1 medium tomato, cubed (optional)
- 1 can coconut milk
- 200 ml water
- 1/2 stock cube
- 1 tsp sugar
- The rest
- Noodles of choice (I used soba noodles)
- 2 soft boiled eggs or ramen eggs
- 200 g tofu puffs (optional)
- 200 g prawns, raw & peeled
- To serve: Spring onions, chilli oil, lime wedges and toasted nori
Instructions
Prepare the noodles according to the packaging, cooking them 1 minute less than instructed. Drain and rinse with cold water to stop the cooking process.
Boil 2 eggs: add them straight from the fridge into boiling water and cook for 6,5 minutes. Remove from the heat and cool with cold water to stop the cooking process (boil longer for harder eggs upto 9 minutes).
Heat the oil in a large heavy based pot and add the onions. Sauté for 2-3 minutes until translucent and fragrant. Add the garlic and ginger and sauté for another minute.
Pour in the kimchi (incl the juices), water and the coconut milk. Add the stock cube, miso paste and gochujang, bring to a gentle simmer and let bubble away for 5 minutes.
Taste and season with sugar and more miso and / or gochujang paste. Add more water if desired.
Add the prawns and the tofu puffs to the bubbling broth and let cook gently for 2-3 minutes until cooked through.
Add the noodles, when heated through you’re ready to serve!
Serve with some spring onions sprinkled over the top, some crispy chilli oil and a slice of lime.
