- 1 onion, diced
- 2 tablespoons coconut oil
- 1 tablespoon grated ginger
- 2 cloves garlic, minced (mince at the beginning, so it has time to sit at least 15 minutes before you add to the soup)
- 1 15 oz jar of kimchi
- 4 cups vegetable broth
- 2 tablespoons tamari
- 1 bunch soba noodles, broken in half (if you’re gluten free, be sure they’re only buckwheat or buckwheat and rice, since some contain wheat)
- 1 teaspoon miso
- Cilantro & thinly sliced radishes (optional, for garnish if desired)
- In a large, heavy-bottom pot over medium heat, melt oil. Add onion and cook until translucent, about 5 minutes.
- Meanwhile, using a nut milk bag or clean kitchen towel, squeeze kimchi juice into a bowl, reserving it for later. Set aside the kimchi vegetables.
- Add ginger and kimchi solids to the onions in the pot and cook for 2 – 3 additional minutes. Add vegetable broth and tamari and bring just to a boil.
- Add soba noodles and cover. Boil for 5-6 minutes or until noodles are just al dente. Remove from heat, add garlic and let stand for 5 – 10 minutes, or until the soup is still hot to the touch but not scalding. Stir in miso and remaining kimchi juice. Add cilantro and/or radish, if desired. Serve immediately. Serves 4.
If you make a big batch of this and need to re-heat, please do it gently over the stove to just warm enough to eat. If you heat it too much, you’ll many of the great benefits we just went through!