Kimchi-Vegetable Noodle Soup

Here in the PNW the sun has been coming out giving us all glimpses of spring and what’s to come. But let’s not be fooled, the weather is still quite chilly, and although I can wear my sunglasses and even from time to time have my window down, in the evenings I’m still craving a big bowl of soup. 

For me, when it comes to making soup, it’s generally this idea of anything goes. Start with caramelizing some vegetables or searing some meat, to help build up that flavor in the pot. Next it’s all about the stock. Using the best quality you can make or buy. Add in some bulk either with potatoes, noodles, or pulses. And just let it simmer. The earlier in the day you can get it started the better. But if you don’t have time for that, which I rarely do, not a big deal, you’ll have leftovers for lunch tomorrow that will be even better!

With this soup, I got inspiration based off a recent article in Bon Appetit talking about adding kimchi to your soup, not at the end, but while the soup is still coming together. The kimchi and the juices from the kimchi help build the base of this soup. Deepening the flavor of the broth. Here I added in some shredded chicken, a good variety of vegetables and some noodles. And then it was topped with more vegetables, from thinly sliced radishes, to scallions and a big handful of Earthbound Farm Baby Kale. A little soy sauce was added and then a poached egg. This soup was quick to make and the family devoured it, that’s a win in my book. 

The post was sponsored by Earthbound Farm Organic. Thank you for supporting my sponsored posts. All thoughts and opinions are my own.

Kimchi-Vegetable Noodle Soup
serves 4

2 chicken breasts (could be pork, beef, shrimp, or left vegetarian)
1 package of rice or soba noodles
3 tablespoons vegetable oil (coconut oil would work great too)
5 asparagus, cut into 2” pieces
6 stalks of broccoli rabe
10 brussels sprouts, halved
5 pearl onions, halved
1” knob of ginger, grated
2 garlic cloves, minced
1.5 quarts of vegetable or chicken stock
1 cup kimchi + 2 tablespoons of kimchi juice
4 eggs
1 tablespoon white vinegar
2 cups Earthbound Farm Baby Kale
1/2 cup radishes, thinly sliced
1/2 cup scallions, chopped

In a large dutch oven, place 2 chicken breast and cover with 1” of water. Add a pinch of salt and bring to a boil over medium-high. Once it is at a boil reduce heat to medium-low and let simmer for 15 minutes until cooked through, occasionally scrapping the foam off the top. Once ready, set aside on cutting board and let fully cool. Once you can touch it, take two forks and shred. Set aside. 

Cook the rice noodles per packages directions. Once cooked, drain and set aside. 

Using the dutch oven, heat 1 tablespoons of oil over medium-high. Add the asparagus and broccoli rabe, and let brown slightly on all sides. Remove from the pan and set aside. Add in 2 more tablespoons of oil. Place the halved brussels sprouts and pear onions cut side down into pan. Heat for a few minutes until they are nicely browned. Stir in the ginger and garlic. Add the stock leave it reach a boil and then reduce slightly. Once the brussels sprouts are tender, add the shredded chicken, the kimchi, the kimchi juice, and the cooked asparagus and broccoli rabe and let simmer over medium-low heat. 

In a skillet, fill with 2 inches of water, add 1 tablespoon of vinegar and a pinch of salt. Bring to a high simmer. Take the end of a wooden spoon and stir rapidly in the water to create a whirlpool effect. Place eggs into individual ramekins. Once the water is whirling, slowly add in the eggs, cover the pan, turn off the heat and cook for 5 minutes. Remove eggs with slotted spoon and place on a paper towel. 

Add noodles to the individual bowls, serve 1-2 ladle scoops of the kimchi vegetable soup over the noodles. Top each bowl with baby kale, thinly sliced radishes, and scallions. Drop the poached egg on top of each bowl. Serve soup with soy sauce and hot sauce as options.