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Ginger Kimchi Soup

A delicious recipe from award-winning singer/songwriter, Colbie Caillat.
Ginger Kimchi Soup
Ingredients
  • coconut oil
  • 6 vegetarian low sodium bouillon cubes
  • 6-8 cups of water
  • 1 medium jar of kimchi, chopped (save juice)
  • 1 bag of kelp noodles
  • 2 bags of miracle noodles (shirataki)
  • 4 portobello mushrooms, chopped
  • 3-5 green onions, chopped
  • 1 white onion, chopped
  • 1 small knob of ginger root, minced or grated
  • 3-4 heads of garlic, minced
  • 3 tb toasted sesame oil
  • tamari soy sauce
  • sriracha hot sauce
  • 1 bag of bean sprouts
  • 1 watermelon radish, sliced thinly on a mandolin
  • maldon salt
  • tamari soy sauce
  • microgreens
  • sesame seeds


Ginger Kimchi Soup - Home & Family

Singer/Songwriter Colbie Cailat and her fiance Justin Young are in the kitchen whipping up their favorite soup.

STEPS:

1. Saute diced onions in coconut oil
2. Add minced ginger & garlic
3. Add chopped green onions & mushrooms
4. Add ½ jar of kimchi (chopped lightly) plus some juice
5. Drizzle 3 tbs toasted sesame oil on top
6. Stir and cook on low/med heat for about 4 minutes
7. Stir occasionally
8. Add 4 cups of water
9. Add 2 bouillon cubes
10. Turn up heat until simmering and add 4 more cups of water and 2 more bouillon cubes
11. Stir occasionally
12. Add 4 more cups of water and 2 more bouillon cubes
13. Bring to a boil and lower to low, cover pot
14. The longer it cooks the better
15. Add tamari to taste

NOODLES:

1. Rinse kelp noodles with water
2. Boil green tea brown rice noodles for 1 minute

SERVE:

1. Layer brown rice noodles in wide bowl
2. Add kelp noodles on top
3. Ladle soup into bowl
4. Top with bean sprouts, micro kale, watermelon radish and sriracha
5. Sprinkle maldon salt on top

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