Kimchi Noodle Immune Boost Soup
Kimchi makes for an easy, tranformative ingredient in this soothing soup with a superbly satisfying kick of spice!
This is one of those one-pot meals you can play with all you like. Throw in what you have, omit the noodes, add in rice, change up veggies…do what you like. Shitake mushrooms would be superb—I just noted “mushrooms” because we have mushroom particularities in the house right now. This started as an attempt to throw as many powerhouse immune boosting foods as possible into one dinner. That said, all your really need is broth, kimchi, and noodles, and you’re in pretty hearty shape.
What makes kimchi so special?
Originating over two thousand years ago as a practival means of preserving vegetables through harsh Korean winters, kimchi is a living, breathing testament to the power of fermentation. Simple salted cabbage evolved into a culinary art form with the introduction of red chili flakes, garlic, ginger, and fish sauce. Vegan options abount today, replacing the fish sauce with umami-rich alternatives like tamari, miso paste, or mushroom sauce. The process of making kimchi nvolves brining Napa cabbage to draw out moisture, then layering it with a pungent, spicy paste, kickstarting a natural fermentation process where beneficial Lactobacillus bacteria convert sugars into lactic acid, creating that signature tang.
Being raw and fermented,kimchi is bursting with powerul probiotics—the "good" bacteria essential for maintaining a balanced gut microbiome. Regular consumption is linked to improved digestion, a strengthened immune system, and reduced inflammation. Beyond the gut, kimchi is incredibly low in calories but high in fiber, Vitamin C, Vitamin K, and antioxidants. It’s a rare example of a food where the preservation process actually increases its nutritional value, making it a delicious, crunchy ally for your overall health.
And a little rambling…
Off topic but kind of related (eventually), isn’t the power of the mind amazing? If you’re one of those who harnesses your mental energy to bring about positive results, please share with me! Because I seem to have an uncanny ability to convert that energy for the opposite results.
Recently, I went for a casual social run with a friend. It was an “extra” run that I would have swapped for a swim had I not wanted the time to catch up, so I wasn’t feeling especially fluid and nimble but ok.
Toward the end of our six miles, it crossed my mind that my friend hadn’t fallen—just a random, fleeting thought owing to the fact that she had face planted because of roots or rocks on our previous couple of runs together. In the moment, though, there were no rough “trail” conditions to account for—in fact, we on a short stretch of pavement heading toward the parking lot. Would that I had left the idle thought alone …but no, I had to follow up with, “I hope it’s not my turn to fall today”. And, within minutes WHAM. I literally ate dirt, and concrete. It was so unexpected I didn’t even catch myself with my big padded mitts but landed flat on my FACE.
”I’m bleeding, aren’t I?” I exclaimed to my friend. I was sure my mouth had to be a bloody mess. “I don’t even know where to look!” my friend responded. “Where? Forehead? Nose? Chin?” I don’t think either of us had ever seen such a full-on face plant.
I wasn’t really hurt except for pride, though. So I picked myself up and finished the run, overly chatting in an attempt to sidestep mortification. When I got home Felix and Dave gasped in unison and asked, “Where’s the rest of your tooth?” It turned out I had not just chipped but cracked a tooth and even managed to knock my jaw out of alignment, requiring custom printed braces, top and bottom, for no less than TWO YEARS.
And now I’m wondering, did my thought predetermine the fall? Who knows. Probably not. But also, probably a little bit. Coincidences happen, and so do mental mindsets.
Today I am determined to tap into every resource, including mental powers, to will positive outcomes. That can be channeling confidence, willing relaxation, and promoting wellness. When it comes to that last one, though, we have a wealth of real action steps we can place some trust in. We have too many soul-soothing and invigoating, joyful resources at hand not to make use of them, including exercise, mindfulness, and course sustenance.
This school year has been the worst for Felix when it comes to battling the bugs. He’s missed so many school days that we’re just one absence away from “the note”—the automated warning schools that is just a formality but feels like a wrist slap. Like being called to the principal’s office as an adult.
Needless to say, we are uber focused on not missing one more day of school if we can help it. We are holding tight to comforting nighttime routines, regular bedtimes, immune-boost turmeric tonics on the daily, and fortifying dishes like this noodle soup. I recommend letting the broth simmmer on low for a good long time before adding your vegetables. The flavors meld together with belly-warming beauty that way. Also, my personal preference for this dish is not mild kimchi. You don’t necessarily need spicy, but a good tangy original has a much more pleasant kick balanced out by the coconut milk.
When we had first had this dish, we all had sniffles coming on. I am happy to say they never developed. Was it the soup? The mental fortitude? The sleep? Who knows? No need to know, either. It’s winter, the soup’s delicious and versatile, and we all deserve wholesome, satisfying boosts of goodness where we can find them. Stay warm and well! xo
Kimchi Noodle Soup
Kimchi is an easy, powerful, just about all-you-need ingredien in this delicious, versatile, satisfying boost of gut-healthy goodness!
Ingredients
- 2 Teaspoons avocado or other mild oil, optional
- 1-inch piece fresh ginger, peeled and minced
- 1/2 -inch piece fresh turmeric root, peeled and minced
- 3 garlic cloves, minced
- 4 Cups vegetable stock or broth
- 2 Cups water
- Juice of 1 lime
- 1 Tablespoon low sodium tamari sauce
- 1 Teaspoon sea salt, or to taste
- 1 head broccoli, chopped
- 1 Cup mushrooms, sliced
- 14-ounce tofu, pressed and cubed
- 3/4 Cup coconut milk, full fat or light
- 2 Cups kimchi (about 12 ounces)
- 3T chopped Thai basil
- 8 ounces dry noodles of choice
- Optional toppings: sliced green onions, cilantro, basil, black sesame seeds)
Instructions
- Heat the oil in a deep pot over medium heat and saute ginger, turmeric, and garlic, 2-3 minutes.
- Add the vegetable stock, water, lime juice, tamari sauce, and sea salt. Adjust seasonings to taste. Leave on low heat for 20 minutes or so to let the flavors meld.
- Add the broccoli, mushrooms, tofu, and kimchi. Bring to a simmer and cook, covered for approximately 20 minutes. After 20 minutes, stir in the coconut milk and keep warm.
- While the soup is simmering, cook the noodles according to package directions and set aside.
- Divide the cooked noodles between serving bowl and top with the soup. Garnish as desired.
Nutrition Facts
Calories
417Fat
9 gSat. Fat
3 gCarbs
63 gFiber
8 gNet carbs
55 gSugar
8 gProtein
23 gSodium
2156 mgCholesterol
0 mg