Soothing Tomato & Kimchi Broth
Recipe from Deliciously Ella · original post · full recipe on deliciouslyella.com
This light refreshing broth is just the thing for long summer evenings. It’s full of feel-good ingredients like miso, ginger and kimchi, and the perfect way to use up a glut of ripe cherry tomatoes.
Serves 2 20 min
vegandairy-freesoupasian
Ingredients
- soba noodles150 g
- olive oil30 ml
- garlic cloves — thinly sliced2 ea
- fresh ginger — thinly sliced10 g
- cherry tomatoes200 g
- kimchi30 g
- white miso paste12 g
- tenderstem broccoli — cut into bite-sized pieces100 g
- tahini — to drizzle15 g
- dried chilli flakes1 pinch
Method
- Cook the noodles according to packet instructions until al dente. Drain and refresh under cold water until cool to touch, then set aside.
- Warm the oil in a saucepan set over medium—high heat. Add the garlic, ginger and tomatoes. Cook for 8—10 minutes, stirring frequently, until the tomatoes are soft and bursting open.
- Pour in 1L boiling water, then add the kimchi, miso and a pinch of salt (to taste). Bring to a vigorous simmer and add the tenderstem. Cook for 3—4 minutes until just cooked.
- To serve, divide the noodles into bowls and ladle over the broth. Drizzle generously with tahini and a pinch of chilli flakes.
Cooking for a different diet?
Swaps that keep this dish what it is. The prices on this page are for the recipe as written.
Gluten-free
- 150 g Buckwheat noodles instead of soba noodles
Cook the buckwheat noodles to the packet time, usually 4 to 5 minutes, and rinse well under cold water as written; check the miso is rice-based.
Swaps are suggestions — check labels if you are cooking for an allergy.
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- soba noodles · 150 g
- olive oil · 30 ml
- garlic cloves · 2 items
- fresh ginger · 10 g
- cherry tomatoes · 200 g
- kimchi · 30 g
- white miso paste · 12 g
- tenderstem broccoli · 100 g
- tahini · 15 g
- dried chilli flakes · 1 pinch