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rate
Prep 15 minutes
Total 20 minutes
Serves
US | Metric
Ingredients
  • 90 g dried Shanxi noodles
  • ¼ fresno chilli pepper (or chilli of choice - or omit completely!)
  • ½ small lotus root (thinly sliced)
  • 3 medium shiitake mushrooms (sliced)
  • handful Chinese broccoli (chopped in half)
  • 1 tbsp kimchi
  • 1 tbsp red miso paste
  • 1 tsp white rice vinegar
  • 2 tsps light soy sauce
  • handful spring onions (chopped)
  • 2 tsps non flavoured oil for cooking
Kimchi Miso Noodle Soup with Lotus and Shiitake Kimchi Miso Noodle Soup with Lotus and Shiitake
Kimchi Miso Noodle Soup with Lotus and Shiitake

A loaded thick Shanxi noodle soup in a light miso kimchi broth with pan fried lotus and shiitake and greens.


  1. In a pot, add 3-4 cups of water, bring to a simmer and stir in the miso paste, and leave to simmer
  2. In the meantime, in a frying pan start by frying the lotus root and chilli, and fry for a few minutes on either side. Add the mushrooms, followed by the rice vinegar and soy. Fry for a few more minutes until everything is cooked through. Take off the heat
  3. To the pot of miso and water, add the noodles, cook for a few minutes. Add the Chinese broccoli then the kimchi
  4. Bring to a boil. Once the noodles are cooked, add to a bowl with the soup, then top with the lotus and mushrooms, and sprinkle with spring onions
Kimchi Miso Noodle Soup with Lotus and Shiitake

A loaded thick Shanxi noodle soup in a light miso kimchi broth with pan fried lotus and shiitake and greens.

favorite
print
rate
Prep 15 minutes
Total 20 minutes
Serves
US | Metric
Ingredients
  • 90 g dried Shanxi noodles
  • ¼ fresno chilli pepper (or chilli of choice - or omit completely!)
  • ½ small lotus root (thinly sliced)
  • 3 medium shiitake mushrooms (sliced)
  • handful Chinese broccoli (chopped in half)
  • 1 tbsp kimchi
  • 1 tbsp red miso paste
  • 1 tsp white rice vinegar
  • 2 tsps light soy sauce
  • handful spring onions (chopped)
  • 2 tsps non flavoured oil for cooking
  1. In a pot, add 3-4 cups of water, bring to a simmer and stir in the miso paste, and leave to simmer
  2. In the meantime, in a frying pan start by frying the lotus root and chilli, and fry for a few minutes on either side. Add the mushrooms, followed by the rice vinegar and soy. Fry for a few more minutes until everything is cooked through. Take off the heat
  3. To the pot of miso and water, add the noodles, cook for a few minutes. Add the Chinese broccoli then the kimchi
  4. Bring to a boil. Once the noodles are cooked, add to a bowl with the soup, then top with the lotus and mushrooms, and sprinkle with spring onions