Vegan Glass Noodle Soup (the Kimchi version)

Serves 5-6 (large bowls)

100-150 gms Cellophane noodles/ glass noodles

4-5 Shitake, dried or fresh, sliced

200 gms button mushrooms

1 sheet of seaweed

1/4 cup sake or any other white spirit

2 tbsps kimchi

5-6 cups of vegetable stock

Vegetables: Carrots, onions, cabbage, all chopped

200 gms tofu

Salt to taste

1 -2 tsps sesame oil

Method

In a large vessel, add the stock and bring to a boil. Add Shitake next, then the glass noodles and seaweed. Simmer for 5 mins.

Next add the chopped veggies and mushrooms, simmer for another 5 mins. Add the tofu and kimchi, bring to boil on medium flame (another 5 mins). Finally the sake and simmer for 5 mins. Check for salt and add additional water if you want it more soupy.

The total boiling time for the noodles should be 15-20 mins. Turn the stove off and drizzle sesame oil.

The soup can easily be frozen for up to 2 weeks. When using again bring to a boil before serving.