Spicy Kimchi Soup with Mie Noodles and Shiitake
Under an hour
Knuspr-Küche
Ingredients
Preparation method
Preparation of the Soup Base
Slice the spring onions into rings and thinly slice the garlic. Sauté both in a pot with sunflower oil until translucent. Add the chopped chili pepper and the mushrooms cut into bite-sized pieces (reserve some for later), along with 2 tsp of the chili paste, and briefly roast until fragrant.
Add the kimchi and two-thirds of the Thai basil, then pour in 750 ml of water. Season with salt and pepper. Let the soup simmer over medium heat for about 20 minutes.
Noodles and Mushroom Topping
Meanwhile, pan-fry the remaining shiitake and shimeji mushrooms in a pan with butter until golden brown. Season with salt and pepper and set aside.
Chef's tip
For an even more intense soup, you can use vegetable broth instead of water. Pay attention to the ripeness of the kimchi – the riper it is, the more sour and aromatic the soup will be.
30 min
Under an hour
