Spicy Kimchi Soup with Mie Noodles and Mushrooms

Slice the spring onions into rings, and the garlic into thin slices. Sauté them in a pot with sunflower oil. Add the chopped chili, the oyster mushrooms cut into smaller pieces, and 2 teaspoons of Gochujang paste. Sauté briefly until fragrant.

Add the kimchi and two-thirds of the Thai basil, then pour in 750 ml of water. Season with salt and pepper, and simmer covered for about 20 minutes over low heat.

Meanwhile, sauté the shiitake mushrooms in butter in a pan. Season with salt and pepper, then set aside. Soak the Mie noodles in 80-degree water for 10 minutes, then drain. Toss with sesame oil and the remaining 2 teaspoons of Gochujang paste, then quickly stir-fry in a hot pan.