nothing says hiii fall 👋🏼 quite like a big bowl of kimchi and buckwheat noodle egg drop soup.
even on sunny days, here in Seattle, the crisp chill has crept into the air and the leaves have changed to stunning tones of red, yellow and orange.
pumpkin spice and cinnamon apple everything are everywhere.
my (sweater-clad) arms are open and ready for these autumn tones, temps and flavors, and this soup, warm, rich in flavor, packed with tonifying greens, herbs and green onion with a little spice that’s mellowed out with luxurious coconut milk, fits right in.
I have totally been on a kimchi-kick lately, and it’s pretty much the best thing that’s happened to my soups, stews, and fried eggs. especially when you find one that seriously rocks like this one that I am OBSESSED with👇🏼👇🏼👇🏼
it’s made with only the good stuff; no MSG, and plenty of bangin’ flavor in your mouth. chopped up it makes an excellent and probiotic rich addition to just about any savory application.
one of my favorite fast-food-made healthy shortcuts that I have been using it for is adding it to some bone broth with veggies, coconut milk, and a fried egg. the most delicious, healthy fast food you have evvvvverr had 😋😋😋
and I don’t throw the word around “ever” lightly.
for this recipe, though, I decided to fancy it up a bit and go egg-drop-soup style AND add some delicious buckwheat noodles. buckwheat noodles are what works for my eating restrictions right now (more on that later) but you could easily substitute another noodle if you can’t find these, or leave them out altogether for a low carb/paleo option.
like all good soups, this one get’s started with sauteed onion, bone or vegetable broth (for a vegetarian option), and a big scoop of chopped kimchi. once those goodies are simmering away you will add the egg that has been gently beaten with a bit of salt and pepper.
the trick here for getting the egg drop soup part just right is to hold your bowl of beaten egg over the just BARELY simmering soup (if the egg is added to soup that is too hot it will lose it’s soft texture), and, using a fork, drizzle the beaten egg a little at a time into the hot broth, stirring the soup with the fork as you go. the egg will cook pretty much immediately upon adding it to the soup.
once you’re done with that step add a big handful of baby spinach and cook just until wilted. this will probably only take a minute or two.
at this point you’ll want to add the coconut milk (yaaaaaas), season the soup with salt, a big squeeze of lime juice and a little chili sauce if you want it extra spicy. ladle it over your already cooked noodles and top with some flavorful cilantro and thinly sliced green onion and you are in BUSINESS!
damn delicious soup business 💪🏼
so go make yourself some! because every proper welcome to October should include a meal as cozy and satisfying as this one.
did you make this recipe? I would love to know how it turned out for you! when you rate my recipes and leave feedback it helps me continue to improve. you can leave me a comment below, or snap a picture and post it to instagram with the tag @nyssaskitchen or hashtag #nyssaskitchen! xoPrint
kimchi and buckwheat noodle egg drop soup
kimchi and buckwheat noodle egg drop soup! so super simple yet incredibly flavorful soup made with kimchi, spinach, buckwheat noodles and coconut milk. perfect for cool autumn days! can be made paleo by leaving out the noodles.
- Prep Time: 10 mins
- Cook Time: 15 mins
- Total Time: 25 minutes
- Yield: 2 servings
- Category: soup
- Cuisine: vegetarian, paleo-friendly
- 1/2 a small white onion thinly sliced
- 1 tbs ghee, coconut oil or avocado oil
- 2 heaping tbsp kimchi, roughly chopped plus some of the juices
- 2 cups bone broth or vegetable broth
- 1 egg, beaten
- a large handful of baby spinach
- 1/4 cup full fat coconut milk
- 2 bundles buckwheat noodles or another noodle of choice
- big squeeze of lime
- cilantro and green onion for garnish
- chili sauce of choice (optional)
- salt and pepper
- bring a large pot of water to boil and cook noodles according to package instructions.
- drain, rinse with cold water and divide between two bowls.
- cook thinly sliced onion over medium heat in oil of choice until soft and starting to brown.
- add broth and kimchi and bring to a simmer.
- season the beaten egg with a little salt and pepper.
- using a fork, slowly drizzle egg into BARELY simmering broth and stir with a fork as you go so the egg doesn’t all stick together.
- once all the egg has been added to the soup, add the large handful of baby spinach and cook until just barely wilted.
- stir in coconut milk and season soup with a big squeeze of lime, salt and pepper.
- serve over noodles and garnish with chopped cilantro and green onion!