I bring you a cozy bowl of SOUP.
And not just any soup. It’s a wannabe bibimbap turned soup. I randomly came across a recipe for bibimbap a year or so ago and besides always misspelling it every time I type it…I also decided I was so in love with it because it had so many toppings.
Into this bibimbap went buckwheat noodles because they are the best noodle. They’re so dense and whole wheat tasting. 94% of the time I’m much more of a whole wheat bread person than a white bread person. It’s not a health reason necessarily, it’s a flavor preference. I like dense and hearty and flavorful. But then again I also do like sourdough and focaccia and 3 cheese white fluffy bread.
But noodles! This soup has those. And this soup also has veggies. And fiber is nice this time of year when there are so many delicious desserts saying oh hayyyy. There’s nothing wrong with dessert (I mean, look at this pinterest board<3). But sometimes your palate is over sweet and wants savory. That’s when this soup comes to your rescue.
For this recipe, I used Original Sesame Korean Gochujang Sauce that Hatchery sent me in one of their monthly subscription boxes. Confession. This was my first time trying Gochujang sauce and I’m hooked. It’s nutty, sweet deliciousness you’ll want to put in and on everything. Gochujang peanut butter coated soba noodles. Don’t mind if I do.
You can’t eat soup in fall/winter without thinking about that Campbell’s soup commercial with the snowman who takes a spoonful of soup and starts melting and then he turns into a kid. You know the one. Oh I love that commercial. Almost as good as the Jif commercial where the little girl’s dad is building her a tree house and then she makes him a peanut butter sandwich and he says did you make this for me? and she says well you’re making this for me! I can’t handle it. The sweetest.
Andrew opinion of this soup was, and I quote, this was surprisingly very, very good. We don’t eat that much Asian food so when I make it it’s usually a miss, but luckily this was a success!
Since Asian food doesn’t exactly scream Happy Thanksgiving, I encourage you to make this immediately before Turkey Day gets any closer.
Yield: serves 4
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
4 large carrots, cut into matchsticks
1 zuchinni, cut into matchsticks
3 tablespoons olive oil
1 tablespoons garlic, minced
2 tablespoon gochujang sauce
2 tablespoons rice vinegar
4 cups chicken broth
1 lb. silken tofu, crumbled
3 tablespoons honey
3 oz soba noodles
3/4 cup cilantro, roughly chopped
pickled red onion
First, prep you pickled red onions by combining thinly sliced onions with enough rice vinegar to cover the onions. Cover and place in the fridge to marinate while you make your soup.
In a large, heavy pot, heat olive oil over medium heat. Add in carrots and zucchini. Cook for 15 minutes, stirring frequently, until soft. Add in garlic and gochjuang sauce, cook until fragrant, ~1 minute. Add in rice vinegar to help deglaze the bottom of the pan. Then add in chicken broth, tofu and honey, bring to a boil. Add in soba noodle and reduce to a simmer and cover. Cook for 20-30 minutes to allow flavors to meld together.
Meanwhile, prep your eggs. Bring a pot of water about 2" deep to a boil. Add in eggs and set a timer for 5 minutes. After 5 minutes, turn off heat and let eggs sit for 2 1/2 additional minutes. Plunge hot eggs into ice water. After they've sat for a couple minutes and are cool enough to handle, peel the eggs and slice in half. Hopefully the egg yolks will still be a bit runny. Top soup with a sliced egg, pickled onions and cilantro.