Miso soup with Quick Kimchi


Quick Kimchi

1/2 Chinese cabbage

1 tsp Kimchi salt

2 tsp Korean chilli pepper paste


Chop cabbage into chunks and massage salt into cabbage and let it stand for 20 - 60 minutes - the longer you leave it the better it will get. You can leave it for a few days and it will start to ferment. This is really where you start to get the best nutrition from it.



Soup Ingredients: Serves 2

Half a brown onion finely chopped

2 cloves garlic grated

1 tsp ginger grated

1/2 tsp black pepper

1 tsp Korean chilli pepper paste


2 sachets king soba instant miso soup or 1 TBS miso paste

2 TBS tamari or soy sauce

Sesame oil

Sesame seeds

2 Spring onions sliced

1/2 cup shitake mushrooms halved

Half 140g tin bamboo shoots

1 small Bunch Buckwheat soba noodles, rice noodles or egg noodles - Up to you

1 litre water

1 Teaspoon seaweed flakes


You will need 2 pots - put one on full of water and bring to the boil. When it is boiling add in your noodles and cook until cooked through - this will not be for longer than 2 minutes. Once cooked pour through a colander and run cold water over the noodles to make them stop cooking and set aside.

In the other pot pour some oil in the bottom and add in the garlic, ginger, onion, chilli paste and black pepper. Sweat until the onion is transparent - add in the bamboo and mushrooms and fry for 1 minute. Add in the water, miso and soy sauce and bring to the boil. Let it boil rapidly for 15 minutes adding water if need be. 

In a bowl ladle in the soup and then place the noodles in the centre with some mushrooms and bamboo shoots, place kimchi in the bowl, sprinkle with sesame seeds, sesame oil, spring onions and seaweed and serve.

This is a quick, easy and healthy meal that has so many great health and immune boosting properties, it is perfect for winter and the change from warm to cold weather.