super flavorful Instant Kimchi Noodle Soup – rich and fragrant, this ten minute recipe is a big bowl of comfort to blanket you in warm nourishment. Lift noodles!
Instant Kimchi Noodle Soup
My craving for kimchi has been constant lately – and I have been eating it every day. At least once a day. My other near constant craving for noodles was strong a few weeks ago, and this soup did it up right. Ten minute recipes during a busy week? This instant soup is exactly that!
That noodle craving didn’t really go away, and I made a second batch of this soup almost immediately after we finished the first, because we both loved it so much!
(Yes! Jason is the other part of the we – he ate and enjoyed kimchi! Success!)
A warm fragrant bowl of my favorite things: tofu cubes, shiitake mushrooms, wakame and kimchi and noodles, oh my!
Rich warm mushroom broth for all of this to bob around in…
This Instant Kimchi Noodle Soup is my other favorite recipe from Real Food, Really Fast – the book I recently reviewed from Hannah Kaminsky.
(If you missed it – see her Rich Black Forest Skillet Crisp recipe here. Incredibly tasty.)
Ten Minute Recipes
Real Food, Really Fast is Hannah’s first real foray into the savory side of things, and she really knocked it out of the park! Her attention to detail and creative culinary expertise shines through each and every approachable recipe.
Each recipe in Real Food, Really Fast boasts a Ten Minutes or Less timetable, while promising to also be flavor forward and healthy.
These are a few of my favorite things.
Those of you who are fans of Hannah’s dreamy delectable desserts? Fear not! There are still plenty of those in this comprehensive tome. In addition to her Rich Black Forest Skillet Crisp recipe, there is a White Chocolate Peanut Butter Fudge. Yeah.
Cake Batter Breakfast Bars. Whaaaaaaaat.
Mango Crème Brûlée. I know. This is NEXT.
Whole Fruit Whip. Instead of… yeah, you get it.
and Savory! Between the Walnut Bolognese, Tamale Pot Pies, and Cauliflower Risotto alla Milanese, your comfort food needs are covered here. For sides and lighter dishes, Hannah offers Hasselback Zucchini and My Big Fat Greek Asparagus.
All in, you can cook from this book and only this book and be happy satisfied. The flavor variations are plenty, and skimming through the book, I guarantee you’ll find something you want right now.
or ten minutes from now.
I said it before, this book has a spot on my kitchen bookshelf. That’s a well deserved high honor, as my kitchen shelf has limited real estate.
Congrats again, Hannah! This book is exceptional!
Make Your Own Easy Kimchi
My mom makes her own kimchi and sauerkraut all the time. I really should, since I eat it every dang day. I have made rejuvelac before, and cultured cheeses quite often. Years ago I successfully kept a sourdough starter for quite a while.
…and Dad, Jason and I used to make beer and wine. A lot. I miss our Science Sundays.
Those things aside, though – I typically leave most other fermenting to the experts. Like my mom. She makes great kimchi.
However! If you are more adventurous with this sort of “cooking” than I (read – any tiny bit adventurous), Hannah has easy kimchi instructions to accompany this recipe. (See the *Make Your Own Easy Kimchi note after the recipe.)
Like many penniless, voracious college students, instant ramen saw me through many late night study sessions back in the day. When the fridge was empty and the pantry otherwise bare, I could always count on a packet or two of freeze-dried noodles to see me through the lean times.
They still hold a special place in my heart—the mere thought of those chewy wheat strands swimming in a salty sea of vegetable broth sends my head spinning with hunger—but I’d like to think that my palate has evolved quite a bit since then.
Now my approach is a good deal spicier, fresher, and undoubtedly healthier. No longer shackled to those quick-cooking fried noodle bricks, I’ve found that buckwheat soba takes only a minute or two longer to reach al dente perfection while adding depth and a pleasant earthiness to the entire bowl.
Kimchi is the star of the show here, so even if you don’t have all the vegetables suggested below, you can easily make up the difference by just piling on the peppery pickled cabbage instead.
*Make Your Own Easy Kimchi
Kimchi is traditionally fermented over the course of several days, if not weeks, but you can whip up a satisfying quick-fix imitation with a bit of ingenuity and a few basic kitchen staples.
Roughly chop a head of Napa cabbage and plunge it into boiling water for 5–6 minutes, until tender, then quickly rinse under cold water. Toss it into a large bowl with 2 tablespoons chile paste or sriracha, 2 tablespoons rice vinegar, 1 tablespoon soy sauce, 3 or 4 chopped scallions, and 1 teaspoon each garlic powder and ginger powder.
Mix it all aggressively with your hands to further break down and soften the cabbage. Feel free to add in extra vegetables like sliced radishes, carrots, or cucumbers to liven up the mix, too. Since this is not an actual pickle, it will only keep in the fridge for 1–2 weeks in an airtight container.
seriously – super flavorful.
this super flavorful Instant Kimchi Noodle Soup recipe reprinted from Real Food, Really Fast copyright © 2018 by Hannah Kaminsky. recipe shared with permission from Hannah Kaminsky and Skyhorse Publishing.
- 4 ounces dry soba noodles (gluten free buckwheat ramen)
- 2 cups drained vegan kimchi,* plus 1/2 cup brine
- 4 scallions, sliced
- 2 tablespoons soy sauce
- 1 tablespoon instant wakame flakes
- 1/2 cup sliced crimini 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, instant 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 absorbed the flavorful stock.
- Divide the noodles evenly between 4 or 6 bowls, depending on how many mouths you have to feed (or how hungry you are.) 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 quickly become gummy as it sits in the broth.
*Make Your Own Easy Kimchi
- Kimchi is traditionally fermented over the course of several days, if not weeks, but you can whip up a satisfying quick-fix imitation with a bit of ingenuity and a few basic kitchen staples.
- Roughly chop a head of Napa cabbage and plunge it into boiling water for 5–6 minutes, until tender, then quickly rinse under cold water. Toss it into a large bowl with 2 tablespoons chile paste or sriracha, 2 tablespoons rice vinegar, 1 tablespoon soy sauce, 3 or 4 chopped scallions, and 1 teaspoon each garlic powder and ginger powder.
- Mix it all aggressively with your hands to further break down and soften the cabbage. Feel free to add in extra vegetables like sliced radishes, carrots, or cucumbers to liven up the mix, too. Since this is not an actual pickle, it will only keep in the fridge for 1–2 weeks in an airtight container.
dairy, egg, oil, and gluten free, vegan
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Amount Per Serving: Calories: 167 Total Fat: 5g Saturated Fat: 1g Trans Fat: 0g Unsaturated Fat: 4g Cholesterol: 0mg Sodium: 77mg Carbohydrates: 17g Fiber: 6g Sugar: 5g Protein: 14g
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Kristina is spabettie! She discovered a love of cooking at an early age, and founded spabettie in 2010 to share vegan recipes. As the sole recipe developer and photographer, Kristina turned her culinary training into sharing flavorful and vibrant vegan food! She loves dachshunds, karaoke, drums, and travel.
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