1hr · 8 servings 1 tablespoon oil ▢½ onion finely diced ▢2 cloves of garlic minced ▢1- inch ginger grated ▢½ cup kimchi roughly chopped ▢3 cups water ▢2 tablespoon soy sauce ▢3 tablespoon coconut sugar ▢1 teaspoon Korean chili flakes ▢¾ teaspoon salt ▢1 cup mixed mushrooms diced ▢1 pak choy cut in half (or your favorite greens) ▢1 block tofu (about 250g), diced ▢3.5 ounces dry noodles (can use gluten-free noodles) ▢¼ cup cilantro green onions for topping INSTRUCTIONS Heat the oil in a medium saucepan over medium heat. Once hot, add the onions, garlic, and ginger, and sautée for about 5 minutes. Next, add the kimchi, water, soy sauce, coconut sugar, chili flakes, salt, diced mushrooms, pak choy (or other greens), and tofu. Bring to a boil and lower to a simmer. Simme