Vegan Vegetable Kimchi Soup

Ingredients:

• 1 tbsp Avocado oil
• 1 Red onion, diced
  
• 5 Cloves of garlic, minced
  
• 2 Carrots, thinly chopped
  
• 1 cup Vegan Kimchi
  
• 1 x 400g Block of extra firm tofu
  
• 2 dry cups of your noodle of choice (spelt was used here)
  
• 2 cups Kale, finely chopped
  
• 2 tbsp Tamari
  
• 2 tbsp Miso paste
  
• 2 tbsp Red pepper paste (can sub for tomato paste)
  
• 6 cup Water
  
• 2 tbsp Boon BrothDirections:
• Add oil to the pot and heat to medium heat. If using an instant pot, use the sauté function.
  
• Add in the onion and garlic and Sauté for a few minutes until it becomes fragrant. Then add in the chopped carrots and sauté for another 3 minutes.
  
• Add remaining ingredients, except the Boon Broth.
  
• If using an instant pot, pressure cook on high for 4 minutes. This can also be cooked in a slow cooker or in a pot on the stove, just for a longer period of time.
  
• Once cooked, stir in the Boon Broth.
  
• Pour into bowls and enjoy!