|2 tbsp||toasted sesame oil|
|1||onion — finely diced|
|3||celery stalks — sliced in half moons|
|2||carrots — peeled, halved and sliced into half moons|
|160 g||cabbage — finely shredded|
|1 cup||shiitake mushrooms — finely sliced|
|1||chilli — diced|
|2||garlic cloves — minced|
|2 tbsp||fresh ginger — grated|
|2 tbsp||miso paste|
|1.2 l||boiling water|
|tamari sauce — or soy sauce|
|50 g||buckwheat noodles — cooked|
|1 tsp||szechuan peppercorns — crushed|
|1 pinch||ground clove|
|2||dried porcini mushrooms|
|1 pinch||dried seaweed — optional|
Heat the sesame oil in a saucepan, add the onions, carrots & celery and cook, covered
until vegetables are soft, stirring occasionally.
Add the garlic, ginger & chilli and cook until fragrant, about 3 minutes.
Add the spice mix, kimchi and miso followed by the boiling water and stir to combine.
Taste, adding more miso paste for a deeper flavour if you wish.
Add the shredded cabbage and sliced shiitake mushrooms, stir and bring to a gentle
simmer, covered for 20 minutes.
Season to taste with tamari/soy and ginger.
Serve the bowl of steaming broth alongside the noodles and kimchi to taste.
Recipe by Adrè King from Adrè’s Kitchen, follow along on Instagram for more.