Vegan Kimchi Soup | Yuzu Bakes

Ingredients

• 1 tbsp olive oil
• 1 small onion, finely diced
• 3 cloves garlic, minced
• 1 1-inch piece ginger, grated
• 1 cup kimchi, in bite size pieces
• 3 tbsp soy sauce
• 1 tbsp brown sugar
• 1 tsp Korean chili flakes
• 3 pieces whole shiitake
• 1 cup brown enoki mushrooms
• 3 cups water
• 1 small block firm tofu, cubed
• 3 1/2 wt. oz noodles
• 2 tbsp chopped spring onion, to garnish
• 1/4 cup cilantro, chopped to garnish