Under The Squash Vines

Canh Chua Kimchi:  Sweet and Sour Kimchi-Pineapple Soup

Ingredients: 

1 package large-strand vermicelli, cooked according to package instructions

2 Tomatoes, chopped

½ Pineapple, cut into chunks

½ Onion, diced

 3-4 cloves garlic, minced

3 Thai chili peppers, minced

5 Crimini mushrooms, sliced

½ cup Kimchi and 1 tablespoon Kimchi juice

Vegan fish sauce to taste

½ tablespoon mushroom seasoning granules or to taste

1 tablespoon sugar or to taste

Mung bean sprouts

Enoki mushrooms

      Thai basils, chopped

      Cilantro, chopped

Instructions: 

1. Heat oil on medium heat. Add onions, garlic, and mushrooms and cook for 3 minutes.

2. Add tomatoes, pineapple, and mushroom seasoning granules. Cook for 5 minutes.

3. Add water, kimchi, and kimchi juice. Cover and cook for 20 minutes.

4. Season with vegetarian fish sauce and sugar to taste.

5. Turn off heat and add enoki mushrooms, chopped Thai basils, cilantro, Thai chili, and mung bean sprouts.

6. Spoon over vermicelli and enjoy.