Gut-Loving Kimchi Broth by @deliciouslyella

30 min

2 servings

🍜

150 g

Soba noodles

🫒

30 ml

Olive oil

🧄

6 g

Garlic

🫚

20 g

Ginger

🍅

200 g

Cherry tomatoes

💧

1 l

Water

🥕

30 g

Kimchi

🥣

10 g

White miso paste

🥦

150 g

Tender stem broccoli

🌱

10 ml

Tahini

🌶️

1 g

Dried chilli flakes

🧂

1 g

Sea salt

  1. Slice
    • garlic
    • fresh ginger

    Thinly slice the garlic and ginger.

  2. Cut
    • tender stem broccoli

    Cut the tender stem broccoli into bite-sized pieces.

  3. Cook
    • soba noodles
    • boiling water

    Cook the soba noodles according to the packet instructions until al dente.

  4. Drain
    • soba noodles
    • Water

    Drain the noodles and rinse them under cold water until cool to the touch.

  5. Warm
    • olive oil or sesame oil

    Warm the olive oil or sesame oil in the saucepan over medium-high heat.

  6. Add
    • garlic
    • fresh ginger
    • cherry tomatoes

    Add the garlic, ginger, and cherry tomatoes to the hot oil.

  7. Cook
    • garlic
    • fresh ginger
    • cherry tomatoes

    Cook for 8 to 10 minutes, stirring frequently, until the tomatoes soften and burst.

  8. Pour
    • boiling water
    • kimchi

    Pour the 1 litre of boiling water into the saucepan and add the kimchi.

  9. Stir
    • white miso paste
    • sea salt

    Stir in the white miso paste and sea salt, then bring the broth to a vigorous simmer.

  10. Add
    • tender stem broccoli

    Add the tender stem broccoli and cook for 3 to 4 minutes until just tender.

  11. Divide
    • soba noodles

    Divide the cooled soba noodles between two serving bowls.

  12. Ladle
    • tahini
    • Soba noodles

    Ladle the hot broth over the noodles and drizzle each bowl with tahini.

  13. Step
    • dried chilli flakes

    Finish each bowl with a pinch of dried chilli flakes.

Gut-Loving Kimchi Broth by @deliciouslyella

30 min

2 servings

🍜

150 g

Soba noodles

🫒

30 ml

Olive oil

🧄

6 g

Garlic

🫚

20 g

Ginger

🍅

200 g

Cherry tomatoes

💧

1 l

Water

🥕

30 g

Kimchi

🥣

10 g

White miso paste

🥦

150 g

Tender stem broccoli

🌱

10 ml

Tahini

🌶️

1 g

Dried chilli flakes

🧂

1 g

Sea salt

Preparation Steps

  1. Step 1/13

    Thinly slice the garlic and ginger.

    🧄garlic
    🫚fresh ginger
    🔪chef's knife
    🪵cutting board

  2. Step 2/13

    Cut the tender stem broccoli into bite-sized pieces.

    🥦tender stem broccoli
    🔪chef's knife
    🪵cutting board

  3. Step 3/13

    Cook the soba noodles according to the packet instructions until al dente.

    🍜soba noodles
    💧boiling water
    🍲saucepan
    🥄wooden spoon

  4. Step 4/13

    Drain the noodles and rinse them under cold water until cool to the touch.

    🍜soba noodles
    🧺colander

  5. Step 5/13

    Warm the olive oil or sesame oil in the saucepan over medium-high heat.

    🌱olive oil or sesame oil
    🍲saucepan

  6. Step 6/13

    Add the garlic, ginger, and cherry tomatoes to the hot oil.

    🧄garlic
    🫚fresh ginger
    🍅cherry tomatoes
    🍲saucepan
    🥄wooden spoon

  7. Step 7/13

    Cook for 8 to 10 minutes, stirring frequently, until the tomatoes soften and burst.

    🧄garlic
    🫚fresh ginger
    🍅cherry tomatoes
    🍲saucepan
    🥄wooden spoon

  8. Step 8/13

    Pour the 1 litre of boiling water into the saucepan and add the kimchi.

    💧boiling water
    🥕kimchi
    🍲saucepan
    🥄wooden spoon

  9. Step 9/13

    Stir in the white miso paste and sea salt, then bring the broth to a vigorous simmer.

    🥣white miso paste
    🧂sea salt
    🍲saucepan
    🥄wooden spoon

  10. Step 10/13

    Add the tender stem broccoli and cook for 3 to 4 minutes until just tender.

    🥦tender stem broccoli
    🍲saucepan
    🥄wooden spoon

  11. Step 11/13

    Divide the cooled soba noodles between two serving bowls.

    🍜soba noodles
    🥣serving bowl

  12. Step 12/13

    Ladle the hot broth over the noodles and drizzle each bowl with tahini.

    🌱tahini
    🥄ladle
    🥣serving bowl

  13. Step 13/13

    Finish each bowl with a pinch of dried chilli flakes.

    🌶️dried chilli flakes
    🥣serving bowl

Composition

Ingredients

Types

Grains, Vegetables, Fermented Foods, Condiments, Seeds and Nuts, Herbs and Spices, Seasonings

Ingredients

Soba noodles, Olive oil, Garlic, Ginger, Cherry tomatoes, Water, Kimchi, White miso paste, Tender stem broccoli, Tahini, Dried chilli flakes, Sea salt

Notes

Olive oil (or sesame oil), Garlic (thinly sliced), Ginger (thinly sliced, one piece), Water (boiling), Tender stem broccoli (cut into bite-sized pieces), Tahini (a drizzle, for serving), Sea salt (to taste)

Allergens

Gluten, Soy, Sesame

Dietetics

Dietary regimen

Dairy-free, Egg-free

Calories

480 kcal

Macro nutrients

Protein: 15g, Carbohydrates: 66g, Fat: 19g, Fiber: 9g, Sugars: 10g

Nutritional Information

Minerals

Potassium: 720mg, Iron: 4.2mg, Calcium: 150mg, Sodium: 1180mg

Vitamins

Vitamin C: 95mg, Vitamin K: 105µg, Vitamin A: 110µg, Folate: 90µg

Preparation

Time Information

Preparation

15 minutes

Cooking

15 minutes

Overall

30 minutes

Difficulty

Level

Medium (2/4)

Steps

13 steps

Equipments

Utensils

saucepan, colander, chef's knife, cutting board, wooden spoon, ladle, serving bowl

Appliances

Stove

Type

Type

Type Of Dish

Main Course, Soup

Occasions

Dinner, Autumn, Weeknight

Origin

Source

Platform

instagram

Original Creator

@deliciouslyella

Origin

Cuisine

Korean, Japanese

Geographic

to inform

Various

Aspect

Texture

Slippery, Tender, Juicy, Silky

Flavors

Umami, Spicy, Tangy, Savoury, Nutty

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 120 min (Keep covered,Discard after 2 hours), fridge : 3 days (Store broth and noodles separately in airtight containers,Cool before refrigerating,Reheat broth until steaming), freezer : 60 days (Freeze broth without noodles,Use a freezer-safe airtight container,Cook fresh noodles when serving)