I like to call this one my burn-it-out stew cause it will surely burn any throat tickle, winter blues, jet lag or fever right out of you! A classic Korean stew with a little Bonberi twist 🙂 Hope you enjoy!
Broth base:
1 large onion
6 cloves of garlic, smashed and peeled
2 stalks scallion 
1 daikon radish roughly chopped 
1 teaspoon sea salt 
2 tablespoons of tamari 
4 sheets of kombu
1 knob ginger, peeled and grated on a microplane
1 teaspoon toasted sesame oil 
Tablespoon of avocado oil
3 tablespoons white Miso
2 cups of cooked mung bean noodles
2 cups of baby spinach 
1 cup of mung bean sprouts 
1 cup of shitake mushrooms or enoki mushrooms 
1 scallion chopped
1 cup of firm, sliced organic sprouted tofu 
2 cups chopped vegan kimchi and 1/2 cup of kimchi juice from the jar
Roasted nori seaweed 
Dash of togarashi
Toasted sesame oil 

In a large stockpot, heat avocado oil. Add chopped onion, grated ginger, scallion, daikon radish, celery and garlic. Then cover veggies with 4 sheets of kombu. When fragrant, add 4 quarts of water. Season with sea salt and bring to a boil. Let simmer for at least an hour, up to 3 hours. Let cool and strain out veggies. Put broth back into stock pot for soup (if you are only preparing soup for one or two you can save the broth and freeze for later) and season with a little tamari and sesame oil. Add three tablespoons of miso and mix in.
Bring the pot back into the boil and add chopped mushrooms and rice cakes. Let simmer for about 5-8 minutes until rice cakes are tender. Then add spinach, tofu, chopped kimchi, scallions, kimchi juice and mung bean sprouts. Let simmer another 5 minutes and turn off heat. Add Cooked mung bean noodles into broth. Ladle soup with noodles, rice cakes and veggies into bowls. Garnish the bowl with toasted nori and a little dish of togarashi. You could also drizzle a little more sesame oil and tamari. Serve hot!