- 1 Tablespoon Sesame Oil
- 1 Tablespoon Olive Oil
- 2 Tablespoons Fermented Garlic, Minced
- 1 Tablespoon Grated Ginger
- 1/2 Cup Onion, Finely Chopped
- 2 Tablespoons Red Miso Paste
- 2 Tablespoons Tamari
- 1 Tablespoon Rice Vinegar
- 1 Tablespoons Sriracha
- 3 Tablespoons Maple Syurp
- 40 fl oz Vegetable Broth
- 1 Cup Kale, Chopped
- 1 Cup Mushrooms, Sliced
- Fermented Kimchi
- 2 Cups Tofu, Chopped, and Pan Fried
- Rice Noodles or Rice Ramen, Cooked
- Fermented Jalapeno Slices
- Soft Boiled Egg (optional)
- In a pot over medium heat, sauté the sesame oil, olive oil, garlic, onion, and ginger for about 1 minute.
- You’ll notice the garlic and ginger may start to stick, just keep stirring.
- When the ginger starts to stick and brown, add in 1/2 cup of vegetable broth, and scrape the pot to deglaze.
- Mix in the miso paste until it is fully dissolved.
- Add in the tamari, rice vinegar, sriracha, and maple syrup. Stir evenly combine and bring to a simmer.
- Add in the rest of the vegetable broth, and bring to a boil.
- Reduce heat to a simmer and add in the chopped mushrooms and kale. Simmer until the mushrooms and kale are cooked to your liking.
- Ladle into soup bowls over rice ramen noodles while it is simmering hot. Top with kimchi, seared tofu, fermented jalapeno slices, and a soft-boiled egg (optional). Enjoy!
