Kimchi Soup

How to Making Recipes Kimchi Soup using 12 ingredients and 3 steps

Kimchi Soup - Green onion, hot pepper paste, kimchi, pork, pork belly, sugar, tofu, water. Kimchi Jjigae (김치찌개) also known as Kimchi stew or Kimchi soup is probably the most common way of consuming some aged Kimchi. It is a such a staple food in Korean households that typically. 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. - If in case you have a passion for cooking and also you spend a lot of time in your kitchen, then almost certainly you've got a considerable amount of recipes on hand. Some cooks have an orderly organization system and a few do not. If you end up often shuffling by way of mounds of recipes and never finding what you're looking for, then it is advisable do some organizing.

Kimchi soup, called Jjigae, is a satisfying example.

The fermented kimchi vegetables quickly provide deep flavor to the broth, so the soup can be produced in little more than half an hour.

You can have Kimchi Soup using 12 ingredients and 3 steps. Here is how you cook it.

Ingredients cook Kimchi Soup

1. You need 1 tsp plus 1 tbsp oil,.
2. It's 3 ⁄4 cup brown rice or noodles.
3. You need 1 small white onion, halved lengthwise and sliced into half moons.
4. You need 1 small zucchini, trimmed, halved lengthwise and sliced 1⁄4-inch thick.
5. Prepare 1 cup peeled and grated carrots or chopped.
6. Prepare 1 1/2-2 tbsp Korean chile paste (aka Gochujang).
7. It's 3 cups vegetable broth.
8. It's 1 cup sliced shiitake mushrooms, stemmed.
9. It's 2 cups silken tofu, drained and cut into 8 pieces.
10. You need 1 1/2 cups kimchi, drained and roughly chopped.
11. You need 4 large eggs.
12. It's 3 tbsp chopped fresh chives.

Kimchi Soup step by step

1. 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..
2. 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.
3. 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.

Kimchi Soup - 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! The most common dish made with aged kimchi is kimchi jjigae (김치 찌개). It's a go-to stew in Korean homes. One of the toppings I used here was the last of the season's cherry tomatoes, roasted until caramelized. When I go to make it again, I'll reach for whatever is seasonal - now that we're deep. This Korean kimchi tofu soup recipe creates a spicy broth that infuses custardy tofu with complex flavors and spices. Thank you and good luck