Kimchi jjigae (kimchi stew or soup) is a staple dish in Korea because of its simple ingredients and bold flavors. Kimchi is a traditional Korean dish that’s made from fermented cabbage, Korean radishes and seasoned with a variety of spices. There are hundreds of different varieties of kimchi, so the style that you use will drastically change the flavor of this soup – some are spicier, some are made from only green cabbage or you can always make your own homemade kimchi. This dish takes mere minutes to make and cooks in a single pot, so it’s ideal for busy nights. Plus, it’s gluten-free, vegan and a source of natural probiotics!
Kimchi and Chickpea-Noodle Soup (Vegan & Gluten-Free)
Ingredients
- 8 cups filtered water
- 1/2 tsp. crushed garlic
- 2 cups organic kimchi divided
- 1/3 cup liquid aminos
- 1/2 tsp. Redmond Real Salt
- 1 box Explore Cuisine Organic Chickpea Spaghetti
- 3 green onions finely chopped
- Simply Organic Crushed Red Pepper
Instructions
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In large pot over high heat, bring water, garlic, 1 cup kimchi, liquid amino and salt to boil.
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Add spaghetti and cook on medium-high until noodles are done, about 9 minutes.
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Ladle soup into bowls and garnish each with 1/4 cup kimchi, green onions and red chili flakes.
Recipe Notes
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