Vegetarian kimchi stew with noodles

I really like to make and eat soup, but unfortunately David isn't a huge fan. Now that I have a slow cooker, it's also great for making soups and stews. So I'm trying to find creative ways to make soups that we will both like.

This past winter I decided to try making kimchi stew in the slow cooker. I cooked the onion, carrots, Chinese radish and kimchi in the slow cooker for several hours. Then I added cubed tofu at the end, and served the stew over rice noodles cooked separately.

When you add noodles or rice, then it's not exactly soup, right? This recipe was yummy, but it also made quite a lot of leftovers. So I might scale it down if I make it again next winter.