Thursday, April 26, 2018

Instant Kimchi Noodle Soup

There are few recipes that I walk away from saying, "man, was that good?!" But, this was one of them. Straight out of Hannah Kaminsky's Real Food, Really Fast, this kimchi soup is pretty unique. It's fairly easy to make, but has so much flavor, it'll taste like something you'd get in a fancy restaurant. Layers of kimchi, soba noodles, cremini mushrooms, zucchini, scallions, and wakame all hit your mouth at the same time and the result is happiness. Share this with a friend or keep it all to yourself. This isn't your mother's noodle soup.

Instant Kimchi Noodle Soup
Serves 4-6


  • 4 ounces dry soba noodles
  • 2 cups drained vegan kimchi plus 1/2 cup brine
  • 4 scallions, sliced
  • 2 Tbsp soy sauce
  • 1 Tbsp wakame flakes
  • 1/2 cup sliced cremini or button mushrooms
  • 1 small zucchini, halved and thinly sliced
  • 3/4 pound firm tofu, diced
  • 6 cups mushroom or vegetable broth

Bring a large saucepan of water to a boil over high heat. Add the soba noodles and cook until just tender, about 3-4 minutes. Drain and immediately rinse with cold water to prevent them from getting mushy. Set aside.

Meanwhile, pile the kimchi, all the vegetables, soy sauce, wakame flakes, and tofu into a large pot along with the broth. Cover and set over high heat on the stove. Bring to a boil, reduce heat to keep the liquid at a lively simmer, and cook just until the vegetables are tender, and the tofu has been absorbed by the flavorful stock.

Divide the noodles evenly between 4 to 6 bowls. Ladle the soup on top and serve right away. The soup itself can be made in advance and kept in the fridge for up to three days as long as the noodles are kept separate. Buckwheat isn't as resilient as plain wheat and will become gummy as it sits in the broth.

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