Kimchi Miso Soup (vegan)

Kimchi Miso Soup (vegan)

  "A wonderful soup for a quick dinner"

Recipe By     :Ellen M. Ennis Davis

Source:  "Pooka's What's for Dinner: Gluten Free with Attitude"
Copyright:  "http://pookaswhatsfordinnergluttenfree.blogspot.ca/"
Serving Size  : 4  
Cuisine:  "Soups and Chowders"
Categories    : Asian,Dairy Free,Egg free,Gluten Free


  1             Cup  Korean Fermented Cabbage / White Cabbage Yangbaechu Kimchi
                  -- chopped rough
  1/4          cup  dikon radish -- julienned
  1             tsp  grated fresh ginger
  2             Sheets  Nori, shredded
  3             tbsp  gluten free Miso
  4             Cups  Vegetable Stock, Low Sodium
  5             Green Onions -- chopped
  2             Tablespoons  Chinese Sriracha Hot Chili Sauce -- baby, cut in half
  4             Bok Choy--Baby, halved
  12           Mushroom -- cremini, sliced
  4             Cups  Rice Noodles

Put kimchi and ginger in pot on medium heat. Sweat for a few minutes.

Add miso paste, chili paste, nori and stock Bring to boil and reduce heat.

Add dikon, bok choy, green onions, mushrooms and rice noodles

Simmer on low for 5 minutes.

Serve in bowls

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Per Serving : 652 Calories; 5g Fat (6.5% calories from fat); 6g Protein; 144g Carbohydrate; 6g Dietary Fiber; 0mg Cholesterol; 902mg Sodium.  Exchanges: 8 Grain(Starch); 0 Lean Meat; 3
Vegetable; 1/2 Fat; 1/2 Other Carbohydrates.