COURSE Main Dish, Kids-Friendly
SERVES three to four
TIME About 20 minutes
Cooking Tips: This is a very versatile soup that can hold a lot of vegetables. The coconut milk tones down the kimchi flavor, so that it's flavorful for adults and not spicy for kids. it can be cooked as vegetarian, or with some fish, or wontons, if you happen to have them on hand. I am extremely excited when I discovered this soup. I tried with my kids and received no complaints!
Possible substitutions for Kale: Swiss Chard or other leafy greens
Ingredients:
½ Tbsp coconut oil
2 large cloves of garlic, minced
1½ inch ginger, minced, or ½ Tsp powdered ginger
⅓ Cup kimchi
2 tilapia fish fillets (optional). No need to cut, as the fillets will fall apart during the cooking and stirring.
6 - 8 small wontons, thawed (optional)
2 - 3 Cups chicken stock, depending on preferred thickness of the soup
1 Tsp sugar
2 Oz sweet potato noodles (or other types of noodles to substitute, you may need to adjust the amount of stock based on the noodle type)
2 medium carrots, chopped
1 bunch of Kale (or other substitutes), chopped
1 Cup broccoli crown, chopped
¼ Cup shelled edamame, thawed (optional)
½ Tbsp miso paste (or tamari/soy sauce)
1 Can (14.5 Oz) coconut milk
lime and cilantro to serve as garnish (optional)
Directions:
Heat the coconut oil in a large stock pot over medium high heat to melt.
Add in garlic, ginger, and kimchi to stir for 2 - 3 minutes.
Stir-in the fish fillets and wontons to cook until the fish is more than half done and the wontons are evenly coated with the kimchi color. Usually 3 - 5 mins.
Add in the chicken stock and sugar. Bring to a boil. Stir occasionally to avoid fish and wontons sticking to the bottom of the pot.
Add in the vegetables and sweet potato noodles, and make sure that all noodles are submerged in the soup. Bring the soup to a boil and turn down the heat to simmer for 5 - 10 minutes depending on how long the noodles need to cook.
Turn off the heat and stir in the coconut milk and miso paste. Stir to make sure the miso paste is dissolved.
Add the garnish to serve.
Recipe Source:
This recipe is modified from The Cuttin Veg's "Kimchi and Coconut Noodle Soup".
Other tips:
Cooking Chard: If cooking chard, the stems are edible and have very good texture. However, it takes longer to cook than the leaves. Separate the stems and the leaves, and cook the stems first for a few minutes before adding the leaves into the pot.
The Back Story:
This dish started with my Costco-sized jar of kimchi and a tub of miso paste that was about to expire. Both ingredients were purchased for other dishes, but what do I do with the rest? I have long believed that the Asian soups and stir-fries are a good way to use up leftovers. This dish is no exception. After searching for miso and kimchi recipes, I discovered the recipe on Cuttin Veg.
The coconut milk mellows out the kimchi flavor so much, my children did not complain when I serve it to them. This dish is also an amazing place to use up vegetables. I subscribe to a biweekly delivery of "ugly vegetables" from Misfits Market. Misfits have started to allow customization of the upcoming delivery. While the selection is not as vast as the local grocery store, there are many choices on Misfits that one normally cannot find in their local grocery store. These veggies are organic and high in nutrition content. The tricky thing is, I don't always know what to do with them. This is becomes one of the go to dishes when I don't know what to do with leafy greens and turnips, which by the way can be a great replacement for carrots.
Comments