Kimchi Vegetable Soup

Sometimes you want something weird and different and clean. This might hit the spot! Trust your preferences here. 

Originally posted on BonAppetit.com
Kimchi Vegetable Soup

Approximate Ingredients:
1 tablespoon coconut oil
5 Brussels Sprouts, halved or quartered
3 oz pearl onions, peeled and halved, or half an onion, diced
1-2 bulbs of garlic, grated
1 good knob of ginger
1.5 quarts of stock (chicken, beef, or vegetable)
1 cup kimchi, roughly chopped (or vegan kimchi)
thin rice noodles
poached egg (optional)
2 scallions, chopped (optional)
2 leaves of kale, sliced into ribbons (optional)
1-2 radishes, sliced (optional)
togorashi and/or soy sauce

Heat 1 tablespoon of coconut oil in a dutch oven over medium heat. Put brussels sprouts and onions face down until they caramelize, about 10 minutes.

Stir in grated ginger and garlic for 30 seconds. Add stock and bring to a gentle simmer. You're only looking to heat the flavors together, not evaporate or thicken the stock.

Once brussels sprouts are tender, add chopped kimchi and continue simmering. Prepare noodles per package directions and poach an egg.

When noodles are ready, place them in the bottom of your serving bowl. Then ladle the simmering stock mixture over the noodles. Top with kale ribbons, egg, scallions, and radishes, if using. Flavor with salt, pepper, soy sauce, etc.

Store noodles separate from soup and add them together to reheat. Soup can be frozen.