Recipe: Spicy Kimchi Noodle Soup (vegan)

A super quick and easy one-pot Kimchi Noodle Soup recipe, ready in under 15 minutes!

I confess, I had not tried Kimchi until December 2015. I had heard about the Korean fermented vegetable dish, even more so since it had become a food trend of 2015, however I was yet to come across it until my Mum (of all people) prompted me to cook with it. In the lead up to Christmas we were discussing food for Christmas Day, as you do. Her friend Daisy had just helped her discover Kimchi and she was convinced. I picked some up on Christmas Eve Eve from Miracle Supermarkets (the Oh-My Kimchi has a vegan version and comes in a 550g tub) and we had come up with a cute finger-food recipe idea. Then, as often happens with ideas, a cookbook I unwrapped on Christmas morning sparked inspiration and the Kimchi recipe fell by the wayside. 

Well the Kimchi waited for a few days until I needed a post-bikram feed. I was exhausted from Bikram so I wanted something quick, easy and delicious. And that's where the Kimchi came in.

This is a super simple one-pot recipe for Kimchi Noodle Soup. It all comes together in the one pot in under 15 minutes. Talk about quick, easy and delicious. I know this photo doesn't seem overly appetising but I it is gooood.

It's vegan, gluten free and thanks to the Kimchi has a whole bunch of enzymes, vitamins, minerals and probiotics to promote healthy gut bacteria and aid digestion. The recipe can be made soy-free by simply using 1 teaspoon of coconut aminos or another soy sauce alternative instead.

If you have more time and would like to boost the nutritional value simply slice up some vegetables and add them at step two. Carrots, beans, broccoli and mushrooms would all go nicely.

Have you popped your kimchi cherry yet? Does inspiration grab you and change your plans too?

Serves 4

INGREDIENTS
- 150g vermicelli (or other rice noodles)
- 1L water
- 1 cup kimchi (I used Oh-My Kimchi from Miracle Supermarkets)
- 1 cup bean sprouts
- 1 tablespoon white vinegar
- 2 teaspoons sesame oil
- 1 teaspoon paprika
- 1 teaspoon soy sauce
- 1/4 teaspoon salt

Toppings
- 1 cup kimchi
- 1/2 cup bean sprouts

RECIPE
1. Bring the water to the boil in a small saucepan.
2. Add remaining ingredients. Stir well and ensure all rice noodles are covered with water. 
3. Cook for another 10 minutes on medium heat or until rice noodles are tender.
4. Serve into bowls. Top with remaining kimchi and bean sprouts equally amongst each bowl.

Storage Suggestions

Refrigerate in an airtight container for 2-4 days.

If you tried this recipe I'd love to hear from you. Use the hashtag #chelseycrafts on Instagram or post in the comments form below.