Kimchi Noodle Bowl

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When I was pregnant with Octave I craved anything and everything fermented.  With this mystery baby I am having the exact same cravings…kombucha, kimchi, miso, vinegar(sea salt + vinegar chips,) and anything tart and sour, mainly tart frozen yogurt which does not exist in Casper.  A town without frozen yogurt is just so wrong.  Especially if you are me right now.  In any case, it’s really fun to see Octave love the same foods I loved and ate when she was in my belly.  The girl asks for kombucha every single day.  Which reminds me, I need to share a homemade kombucha recipe soon, but even more I need to get back to actually making it again.  I’ve been pretty darn tired and buying kombucha has just been easier, although definitely not cheaper.

Back to the dish.  The moment I saw this recipe on one of my favorite blogs, my mouth started watering.  So much so that I immediately bundled us all up to pedal to the store.  I opened the front door and very quickly remembered it was -12, and then with the crazy casper winds, my phone told me it “felt like,” -22.  I felt like less of a wimp when even the locals were complaining.  So, I was a hermit for an entire week and this bowl had to wait until this weekend, but I can tell you it was worth the wait.  We all three loved this kimchi bowl, and I am pretty sure it’s going to become another weekly favorite.  Sometimes it’s hard to branch out from my normal go-to flavors, but this bowl is not intimidating, fairly easy, delicious, and full of everything I have been craving.  You can make your own kimchi here, or you can just buy some like I did.

Kimchi Noodles

Recipe from Happy Yolks

Serves 4

1 package of soba noodles

2 cups kimchi, or more to taste

1 bunch of green onions

4 poached eggs

Broth-

8 cups filtered water

1 lemon, sliced

2 onions, peeled and sliced

1 apple, sliced

8 cloves of crushed garlic

2-3 inch chunk of ginger root

6 tbsp. miso paste

Place all broth ingredients, minus miso paste,  in a large pot or dutch oven.  Bring to a boil, and immediately cover and reduce to lowest heat.  Let simmer for 30 minutes.  Add miso, stir well, cover and set aside.  Bring medium pot of water to a boil and cook noodles as directed on package.  While noodles are cooking, poach your eggs to your liking.  Set eggs aside in cold water to prevent them from continuing to cook.  Drain water from noodles.

For each bowl potion out…

2 cups noodles

1/2 cup kimchi, or more to taste

2 cups broth

Poached egg

Green onions thinly sliced

4 comments

  1. i’m terribly sick and have been perusing your blog for long enough to be creepy. i love it. love the writing. the recipes. 🙂 just wanted to say hello.

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