Kimchi Noodle Soup with Waterchestnut & Asparagus

4 1/2 cups of water
1/2 small onion diced
2 cups kimchi
2 cloves of garlic minced
2 miso stalk cubes
1 teaspoon soy sauce
1/2 cup water chestnut cut very finely
1/2 cup julienned asparagus
1 teaspoon chinese hot sauce
1 bag of lo mein noodles

In a medium to large pot add olive oil and garlic and saute until soft. Add kimchi and saute for 4 minutes.  Add water , soy sauce, miso stalk cubes, water chestnut and hot sauce.  Let simmer on low hear for about 15 minutes.  Once simmering is done add onion, asparagus and lo mein noodles.  Simmer for about 5 minutes.