Kimchi Soup

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

Kimchi Soup - Kimchi soup (kimchi jjigae) is a staple in Korea. It's a dish you'll find served just about everywhere—out at restaurants and in the home. Using aged (or "ripe") kimchi, rather than freshly made, gives the soup a stronger, deeper flavor. 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.

Surprisingly mellow, the soup is neither too spicy nor too salty.

The probiotic benefits of kimchi are part of what makes this Korean staple such a hot commodity right now.

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

Ingredients cook Kimchi Soup

1. Prepare plus 1 tbsp oil,.
2. Prepare ⁄4 cup brown rice or noodles.
3. You need small white onion, halved lengthwise and sliced into half moons.
4. You need small zucchini, trimmed, halved lengthwise and sliced 1⁄4-inch thick.
5. You need peeled and grated carrots or chopped.
6. It's Korean chile paste (aka Gochujang).
7. You need vegetable broth.
8. You need sliced shiitake mushrooms, stemmed.
9. Prepare silken tofu, drained and cut into 8 pieces.
10. Prepare kimchi, drained and roughly chopped.
11. It's large eggs.
12. You need 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 - A combination of miso paste, kimchi, shrimp and shiitake mushrooms, gives this soup a super complex flavor. Combine the kimchi, hot pepper paste, kimchi juice, pork, and sugar in a heavy bottomed pot. Add tofu and lower the heat to medium low. 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 into fall, with winter not far off, some roasted delicata squash would be great. Add vegetables, kimchi, soup base and water to the pot with the meat, leaving out the tofu. Use kimchi juice as part of the water if extracted. Thank you and good luck