We're sure you've seen golden smoothies, balls, and bowls popping up all over the internet and this Golden Fennel Soba Noodle Soup falls into that popular category by incorporating a vibrant, turmeric and coconut broth for its base. However, the addition of the roasted fennel, the puréed, roasted yellow peppers, and the garnish of pickled vegetables make this recipe the gold standard for golden foods. This soup is truly phenomenal.
Golden Fennel Soba Noodle Soup [Vegan, Gluten-Free]
For the Soup:
4 large yellow bell pepper, roasted
2 fennel bulbs, thinly sliced and roasted
1 tablespoon olive oil
1 tablespoon coconut oil
2 shallots, minced (around 1/2 cup)
2 clove garlic, minced
2-4 serrano peppers, minced (optional)
2 teaspoon fresh ginger, microplaned
2 vegetable bouillon cube, unsalted or low salt
2 cans full-fat coconut milk
1 tablespoon turmeric
2 tablespoons tamari or soy sauce (gluten-free if needed)
2 tablespoons lime juice, fresh squeezed
2 tablespoons toasted sesame oil
1 tablespoon plus 1 teaspoon sea salt, or to taste
1 pack soba noodles (gluten-free if needed)
Fennel fronds, to garnish (optional)
For the Pickled Vegetables:
1/2 cup plus 2 tablespoons, brown rice wine vinegar
1/2 cup plus 2 tablespoons Champagne vinegar
1/2 teaspoon sea salt, or to taste
1 shallot, minced
1 bunch radishes, cubed
1 small carrots, cubed
1/2 small fennel bulb, small cubes
2 tablespoons cilantro, minced
1-2 Serrano peppers, minced (optional)
To Make the Pickled Vegetables:
In a medium sized jar, add both of the vinegars and the salt.
Cut all the veggies into small squares and add them to the vinegar.
Let sit for at least one hour before placing it in the refrigerator or serving them as a garnish. Refrigerate them for up to 5 days.
To Make the Soup:
Roast the peppers on the stovetop on medium-high heat. A gas stove works the best but it will also work fine on an electric stove. Char the peppers on all sides turning with a pair of tongs.
When they are good and charred, steam them for 10 minutes in a covered dish or a paper bag rolled shut to hold in the steam.
Remove the peppers and take a paper towel and rub off the char. It’s okay to leave a little of the char.
Slice them in half and remove the seeds and stems. Roughly chop them up for puréeing them.
Cut the stalks off of the fennel bulb, then cut the bulb in half and cut out the core.
Cut one of the halves in half and then slice it, widthwise, as thinly as you can.
Add the slices to a parchment-lined baking sheet. Drizzle them with about 1 tablespoon of olive oil and lightly sprinkle them with salt and pepper.
Repeat this process with the rest of the fennel and toss the slices to coat them in the olive oil, salt, and pepper.
Bake them on the middle rack for 20-25 minutes or until they're slightly brown on the edges. Set them aside.
In a large pan, add the coconut oil and shallots and turn the heat on to medium-low.
Cook them for 5 minutes or until the shallots are soft.
Add the garlic, Serranos, and ginger. Stir and cook until the garlic just starts to become golden.
Add the bouillon cubes and a few tablespoons of the coconut milk to disintegrate the bouillon cubes. Then, add in the rest of the coconut milk.
Next, add the bell peppers, turmeric, tamari, lime juice, sesame oil, and salt. Purée everything in a food processor or with an immersion blender until it's smooth.
Simmer this for about 15 minutes to incorporate the flavors.
Strain it through a fine mesh colander.
Cook the soba noodles according to the package.
Add noodles to the bowls, add the broth and top with the roasted fennel and pickled veggies. Garnish it with fennel fronds if you like.