My goal: To get you to have your coziest November EVER
Ok, ok, December too… My two favorite months because they have all my favorite foods. I spent Monday playing all the usual head games with myself. I mean, there are just not enough days in the next month and half to make all the recipes I want to make…soo many good recipes – both sweet and savory! I couldn’t choose which ones would be best so I went back and forth, back and forth, UGH.
And then I just settled on eating a butternut squash for dinner (which is never a bad choice!)
As you can see, I’m pretty indecisive as to what to make for the upcoming holiday weeks.Or just this entire month in general. My mind is so filled with recipes that it cannot organize them all into the proper categories of “must make now” and “maybe later”. First world problems, here, right? Especially because I keep thinking butternut squash is going to spontaneously disappear.
Luckily, it isn’t going ANYWHERE! Can you tell I am an addict?
So yeah, this soup! Let us talk about this soup. It is basically everything I want in life. You wanna know why?! It’s spicy because of that little thing called kimchi. It’s creamy with that coconut cream. And check out ALL THAT GREEN going on here. And believe me, this does not taste healthy. I know what healthy tastes like and it tastes like dirt. This, dear friends, is so perfectly balanced, I cannot even handle it.
I ate this for 8 nights straight. And that is the beauty of living on your own. You can eat whatever you want for eight nights and not be judged. Pancakes? Smoothies? Chocolate? Yup, yup, and a big YES! Luckily, this soup provides all the nourishment and all the probiotics your body craves. And trust me, this is something I’ll be craving all the time!
Yields 2 bowls
5 minPrep Time
15 minCook Time
20 minTotal Time
5 based on 1 review(s)
- 1/2 tablespoon coconut oil
- 1 large clove or 2 small cloves garlic, minced
- 1 tablespoon grated ginger
- 2 scallions, chopped
- 1/3 cup kimchi
- 2 cups vegetable stock (or chicken stock if not vegetarian/vegan)
- 1 teaspoon sugar
- 2 ounces soba noodles (make sure they're 100% buckwheat if gf)
- 1 large zucchini, spiralized (or 2 more ounces of soba noodles)
- 1 cup chopped kale
- 1/4 cup edamame, thawed from frozen
- 1/2 tablespoon miso paste (or tamari/soy sauce)
- 1/4 cup full fat coconut milk (or 1 tablespoon coconut cream)
- lime and cilantro, for serving
In a large saucepan, heat the coconut oil over medium heat. Add the garlic, scallions, and ginger. Saute until the garlic becomes fragrant, approximately one minute. Add the kimchi and saute for approximately one more minute.
Add the vegetable broth and sugar and give the soup a stir. Bring to a boil, then down to low for a simmer. Cook for about 5 minutes, until the kimchi is tender. While the broth is cooking, spiralize zucchini and cook soba noodles according to the package directions.
Divide zucchini noodles, soba noodles, chopped kale, and edamame into two bowls.Once the soup has cooked, turn off the heat. Whisk in miso paste and coconut cream until combined. Pour the broth over the noodles and veggies into the bowl. Topped with cilantro and serve with lime. Eat!