Soya milk kimchi soup
Vegan Hack
vegan
soup
easy
Joerg Lehmann and Risa Nagahama
Ingredients for 2 persons
- 50 g TOMAMI Vegan Hack
- 10 g sesame oil
- 100 ml ice-cold vegetable stock
- 2 cloves of garlic
- salt
- 1 thumb-sized piece of ginger
- 70 g kimchi
- 250 ml soya milk
- 150 g chinese cabbage
- 55 g miso
- sugar
- sesame oil
Preparation
Peel and grate the garlic clove. Mix 50 g TOMAMI Vegan Hack with 10 g sesame oil, then add 100 ml ice-cold vegetable stock and mix thoroughly. Season well with the grated garlic cloves and salt. Leave to soak in the fridge for 30 minutes.
In the meantime, form 10 meatballs with moistened hands. Wash the chinese cabbage and cut into bite-sized pieces. Peel the ginger and cut into fine strips. Fry the chinese cabbage in a small pan with sesame oil and remove. Bring 350 ml of water with ginger to the boil in the same pan and then cook the meatballs for 3-4 minutes. Add the kimchi, chinese cabbage and sugar.
Mix the miso with 50 ml of soya milk until smooth and stir into the soup with the remaining soya milk. Once the soup has come to the boil, remove the pan from the heat immediately.
Serve the soup.
