Vegetable & Kimchi Noodle Bowl

Original recipe by

Active Time: 10 minutes • Total Time: 25 minutes

Yields: 4 Servings

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  • 2 Chicken breasts
  • 1 package rice or soba noodles
  • 3 tablespoons vegetable oil
  • 5 asparagus stalks, cut into 2" pieces
  • 6 stalks Earthbound Farm Organic Broccolette
  • 10 brussels sprouts, halved
  • 5 pearl onions, halved
  • 1 tablespoon grated ginger
  • 2 cloves garlic
  • 1 1/2 quarts stock (chicken or vegetable)
  • 1 cup kimchi + 2 tbsp kimchi juice
  • 4 eggs
  • 1 tablespoon white vinegar
  • 2 cup Earthbound Farm Baby Kale
  • 1/2 cup radishes, thinly sliced
  • 1 can scallions

This recipe comes to us from Ashley at Local Haven; it’s loaded with vegetables and booming with flavor.

The kimchi and the juices from the kimchi help build the base of this soup, deepening the flavor of the broth. Here I added in some shredded chicken, a good variety of vegetables and some noodles. And then it was topped with more vegetables, from thinly sliced radishes, to scallions and a big handful of Earthbound Farm Baby Kale. A little soy sauce was added and then a poached egg. This soup was quick to make and the family devoured it, that’s a win in my book. 

Soups on!

In a large dutch oven, place 2 chicken breast and cover with 1” of water. Add a pinch of salt and bring to a boil over medium-high. Once it is at a boil reduce heat to medium-low and let simmer for 15 minutes until cooked through, occasionally scrapping the foam off the top. Once ready, set aside on cutting board and let fully cool. Once you can touch it, take two forks and shred. Set aside.

Cook the rice noodles per packages directions. Once cooked, drain and set aside.

Using the dutch oven, heat 1 tablespoons of oil over medium-high. Add the asparagus and broccolette, and let brown slightly on all sides. Remove from the pan and set aside. Add in 2 more tablespoons of oil. Place the halved brussels sprouts and pear onions cut side down into pan. Heat for a few minutes until they are nicely browned. Stir in the ginger and garlic. Add the stock leave it reach a boil and then reduce slightly. Once the brussels sprouts are tender, add the shredded chicken, the kimchi, the kimchi juice, and the cooked asparagus and broccolette and let simmer over medium-low heat.

In a skillet, fill with 2 inches of water, add 1 tablespoon of vinegar and a pinch of salt. Bring to a high simmer. Take the end of a wooden spoon and stir rapidly in the water to create a whirlpool effect. Place eggs into individual ramekins. Once the water is whirling, slowly add in the eggs, cover the pan, turn off the heat and cook for 5 minutes. Remove eggs with slotted spoon and place on a paper towel.

Add noodles to the individual bowls, serve 1-2 ladle scoops of the kimchi vegetable soup over the noodles. Top each bowl with baby kale, thinly sliced radishes, and scallions. Drop the poached egg on top of each bowl. Serve soup with soy sauce and hot sauce as options.

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