I got this recipe from She's Doing a Great Job blog. The recipe is here is you want the original.
I changed it slightly to make it gluten free. If you like Kimchee (pickled Chinese cabbage) you will love it. YUMMY! Kimchee can be found in an Asian grocery (check ingredients cause some use fish sauce) or you can make your own. The IQS website has a good recipe.
1 Tbls fresh ginger, grated
2 Tbls red miso paste
3 Tbls Korean chili paste
4 Tbls Tamari
6 cloves garlic, minced
3/4 tsp black pepper, ground
1 cup water
1 onion, sliced
2 green onions, sliced
4 cups stock
3 cups water
1/2 block of firm tofu, sliced (fried if you prefer)
1 Tbls vegetable oil for frying
2 cup kimchi*, drained
1 cup mushrooms, sliced
1 small package rice noodles
In a small bowl, mix together soup base until well-incorporated. In a large stockpot (a seriously large one-this makes a lot of soup) add the soup base, along with stock and water.
Add tofu and vegetables (onion, garlic, green onion, mushrooms, and kimchee) and bring to a boil. Reduce heat and simmer for about 20 minutes.
Next, add the rice noodles and simmer for an additional 5 minutes until noodles are cooked and ready to eat.
Remove soup from heat.
If you like it hot serve with garnish of green onion and crushed chillis.
A bowl of steamed rice makes a great addition, and a nice way to cool down between spoonfuls of soup.