Hey everyone, it is John, welcome to my recipe site. Today, I’m gonna show you how to prepare a distinctive dish, kimchi soup. It is one of my favorites food recipes. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.
Green onion, hot pepper paste, kimchi, pork, pork belly, sugar, tofu, water. This basic recipe for kimchi soup only calls for a handful of ingredients and is quick and easy to make. Basic kimchi soup, healthy and easy to make.
Kimchi Soup is one of the most popular of recent trending meals in the world. It is enjoyed by millions every day. It is simple, it’s fast, it tastes yummy. Kimchi Soup is something that I have loved my whole life. They are fine and they look fantastic.
To get started with this recipe, we have to first prepare a few ingredients. You can cook kimchi soup using 12 ingredients and 3 steps. Here is how you can achieve it.
The ingredients needed to make Kimchi Soup:
- Get 1 tsp plus 1 tbsp oil,
- Take 3 ⁄4 cup brown rice or noodles
- Make ready 1 small white onion, halved lengthwise and sliced into half moons
- Prepare 1 small zucchini, trimmed, halved lengthwise and sliced 1⁄4-inch thick
- Take 1 cup peeled and grated carrots or chopped
- Take 1 1/2-2 tbsp Korean chile paste (aka Gochujang)
- Take 3 cups vegetable broth
- Make ready 1 cup sliced shiitake mushrooms, stemmed
- Take 2 cups silken tofu, drained and cut into 8 pieces
- Get 1 1/2 cups kimchi, drained and roughly chopped
- Make ready 4 large eggs
- Make ready 3 tbsp chopped fresh chives
Home » Fresh and Healthy » Kimchi Soup with Shiitakes, Tofu and Kale. A simple easy recipe for Kimchi Soup with Shiitake Mushrooms, Silken Tofu and Kale that is vegan and gluten-free adaptable. The probiotic benefits of kimchi are part of what makes this Korean staple such a hot commodity But serve it in a warm soup, and it becomes a hearty winter dish that'll warm you from the inside out. When kimchi gets old, it becomes an excellent ingredient for various other dishes!
Instructions to make Kimchi Soup:
- In a small saucepan on medium, heat 1 tsp oil. Add rice and toast, stirring constantly until opaque, 1 to 2 minutes. Add 1 1/2 cups water, increase heat to high and bring to a boil. Reduce heat to low, cover and simmer until water is absorbed and rice is cooked through, about 45 minutes. Remove from heat and keep covered for 10 minutes or you could use noodles, cook as per packet instructions and set aside.
- In a large saucepan on medium-high, heat remaining 1 tbsp oil. Add onion, zucchini and carrots and cook, stirring occasionally, until vegetables are soft, about 6 minutes. Add chili paste and continue cooking until flavors blend, stirring frequently, about 2 minutes. Add broth and 2 cups water. Increase heat to high, cover and bring to a boil. Reduce heat to medium and simmer, covered, until vegetables are just tender, 3 to 4 minutes. Add mushrooms and tofu and simmer, covered, until mushroom
- Are cooked, Divide kimchi among serving bowls and keep close at hand. Crack 1 egg into a small bowl and gently tip it into simmering broth. Set a timer for 2 minutes for soft yolks or 3 minutes for firmer yolks. Quickly repeat with remaining eggs. When timer goes off, ladle first egg into 1 of the bowls, doing your best to keep yolk intact. Repeat with remaining eggs in order in which you added them. Divide remaining soup among bowls. Sprinkle with chives and serve with rice or noodles
The most common dish made with aged kimchi is kimchi jjigae (김치 찌개). It's a go-to stew in Korean homes. Simmer until tofu is heated through. Carefully divide among bowls. delicious and easy soup. i used sesame oil instead of vegetable oil. i used the entire block of tofu as well. This Korean kimchi tofu soup recipe creates a spicy broth that infuses custardy tofu with complex flavors and spices.
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