Kimchi, Mushroom & Noodle Broth
This kimchi broth is a great ‘go to’ dish for warming the chilliest of evenings and is packed full of bright, bold Asian flavours. Not only does it contain bone broth which is great for boosting the immune system and fighting off coughs and colds in the winter months, the addition of kimchi also makes this dish great for your gut. A healthy, quick and tasty dish to warm the soul.
Handful of mixed mushrooms
1 spring onion
1 clove of garlic
1/2 thumb ginger
2-3 tbsp of kimchi
400ml of chicken/vegetable stock
Soy sauce to taste
Handful of mixed greens
180g of noodles
Handful of coriander
To start the broth, slice the onion and sweat down a little in a suitable pan with a little oil until starting to soften.
Add the crushed garlic and grated ginger and continue to sweat down over gentle heat.
Add the mushrooms, making sure they are cut into similar sized pieces, so they cook at a similar rate.
Once they have started to soften add the stock and bring to a simmer.
Add the noodles and taste for seasoning. Add a little soy if needed.
To finish, add the shredded greens and kimchi for the final minute or two and, off the heat, add the lime juice and chopped coriander.
Have a final test of the seasoning and serve up in deep bowls.
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