Kimchi noods with miso butter

This is a probiotic bomb, and it will leave you pleasantly full and satisfied for hours. Plus it's super tasty, fast, and you can eat it hot, cold, or at room temperature. 

Kimchi Noodles with Miso Butter

Serves 4

8 oz. stick pasta (anything--buccatini, angel hair, soba, etc. etc. Soba is pictured above.)
1 cup kimchi, drained
1 tablespoon miso butter
2 cups broccoli florets or packed baby spinach
toasted sesame seeds for garnish (optional)

In well-salted boiling water, cook the pasta to al dente.  In the last 2-3 minutes of cooking, add the broccoli (if using spinach, add in the last 60 seconds). Drain, stir in the miso butter until completely melted, then toss in the kimchi and sprinkle with sesame seeds if using.