Kimchee Noodle Soup with Tofu and Vegetables
It’s the holiday season! Like, really, really. Christmas is just over one week away–how did it creep up so fast? Considering we’ve been doing our best to set the mood for festive spirits since Halloween, you’d think I’d be feeling prepared. Actually, I am feeling merry and bright but also over-tired, prone to overthinking, a little run down and probably on the edge of the same icky cold that has been waiting in the wings and launching onto my back at every bent, weary opportunity. Chances are, you’re not feeling all that dissimilar…because, holidays! Which makes this super easy, soothing, whole body warming pot of deliciousness perfect for you (as long as you like kimchi).
I got the idea for this lovely one pot meal from a kimchi soup recipe by Dr. Weil in a book I got to peek at while visiting my sister in San Fransisco. I had intended to go back to it to actually read the ingredients and jot down notes, but it was a whirlwind visit and there wasn’t time. When I got home, I guesstimated what might have been in the dish and hope the concoction I threw together wouldn’t offend the esteemed Dr. Weil. Either way, I sure enjoyed it, three times over so far. You can surely transform it to whatever you like in a pinch–scrap the tofu, change up the vegetables, consider simply throwing in a bag of frozen vegetables to save time. Basically, just revel in what a lovely broth base kimchi makes.
Beyond what enthusing has already taken place, I won’t wax on for once about this dish. Because, again, holidays (tiredness/everything that came before this point)! Just know, this aromatic comfort food is effortless to prepare, yet packs a steamy flavor punch that feels like an instant immunity boost. That precious combination is priceless this time of year especially, like a bonus of free expedited shipping with no restrictions Christmas week. Happy holidays, friends. 🙂
- 1 cup mushrooms, sliced
- 2 cloves garlic, chopped
- 1 medium carrot, sliced on the diagonal
- 1 cup snow peas, sliced on the diagonal
- 1 red bell pepper, chopped
- 16 ounces kimchi (of desired heat--I used mild) with liquid (appro 2 cups)
- 2 cups vegetable broth
- 2 cups water
- 1/4 cup low sodium soy sauce
- 1 teaspoon red pepper flakes
- 1 14-ounce package extra firm tofu, cubed
- approximately 9-ounces Asian noodles of choice (such as udon or rice noodles)
- Heat a large stockpot, coated with cooking spray, over medium high heat. Add carrots, garlic and mushrooms and cook, stirring, approximately 2 minutes or until edges begin to brown slightly.
- Add carrots and next 8 ingredients, through tofu. Simmer for 5 minutes, or until vegetables are just tender.
- Bring to a low boil and add noodles. Decrease heat to medium and cook until noodles are desired tenderness.