Hey everyone, I hope you are having an amazing day today. Today, I will show you a way to prepare a special dish, kimchi soup. One of my favorites food recipes. This time, I will make it a bit unique. This is gonna smell and look delicious.
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.
Kimchi Soup is one of the most favored of recent trending meals on earth. It’s easy, it is quick, it tastes yummy. It is enjoyed by millions every day. They are nice and they look wonderful. Kimchi Soup is something that I have loved my whole life.
To get started with this recipe, we must prepare a few ingredients. You can have kimchi soup using 12 ingredients and 3 steps. Here is how you cook that.
The ingredients needed to make Kimchi Soup:
- Get 1 tsp plus 1 tbsp oil,
- Prepare 3 ⁄4 cup brown rice or noodles
- Take 1 small white onion, halved lengthwise and sliced into half moons
- Take 1 small zucchini, trimmed, halved lengthwise and sliced 1⁄4-inch thick
- Get 1 cup peeled and grated carrots or chopped
- Make ready 1 1/2-2 tbsp Korean chile paste (aka Gochujang)
- Get 3 cups vegetable broth
- Prepare 1 cup sliced shiitake mushrooms, stemmed
- Make ready 2 cups silken tofu, drained and cut into 8 pieces
- Take 1 1/2 cups kimchi, drained and roughly chopped
- Take 4 large eggs
- Take 3 tbsp chopped fresh chives
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. Simmer until tofu is heated through. This soup is amazing and comes together so quickly. I used water as I forgot to pick up broth and it was still great.
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
Kimchi soup is a staple recipe in any Korean food lover's kitchen. Learn how to make a bowl of this ultra-flavorful, ultra-comforting soup at home. Every product is independently selected by our editors. 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).
So that’s going to wrap it up for this special food kimchi soup recipe. Thank you very much for your time. I’m confident you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
