Kimchi miso udon soup – Vegan

Ingredients

• 1 pack Shimeji mushroom
• 1/2 pack black fungus
• 1/2 tomato
• 1 cup chopped kimchi
• 2 blocks deep fried tofu
• 2 servings Hakubaku organic udon
• 1 spring onion
• 3 tbsp Mirin
• 4 tbsp Miso
• 1 tbsp oilve oil

Method

1. To prepare the broth, heat olive oil in a large pot, add Shimeji mushrooms, and stir-fry for 2 minutes to bring out the flavors.
2. Pour hot water into the pot, then add miso, mirin, black fungus, and tofu.
3. Boil the udon in a separate pot according to the instructions on the package.
4. Transfer the broth to a large bowl, add the udon, and garnish with fresh tomatoes, kimchi and a sprinkle of spring onions on top.

Product used in recipe

• Hakubaku - Organic Ramen Noodle