Hi, I’m Jane. Today, we’re going to make kimchi soup recipe. Never miss a recipe of the day again. Here are our most recent very simple family recipes to try. This time, I am going to make it a bit more unique. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Kimchi Soup Recipe
Kimchi Soup is one of the most well liked of recent trending foods on earth. It is easy, it is fast, it tastes delicious. It’s appreciated by millions daily. They’re nice and they look fantastic. Kimchi Soup is something which I have loved my whole life.
To get started with this recipe, we must first prepare a few ingredients. You can cook kimchi soup using 12 ingredients and 3 steps. Here is how you cook it.
The ingredients needed to make Kimchi Soup:
- Take 1 tsp plus 1 tbsp oil,
- Make ready 3 ⁄4 cup brown rice or noodles
- Get 1 small white onion, halved lengthwise and sliced into half moons
- Take 1 small zucchini, trimmed, halved lengthwise and sliced 1⁄4-inch thick
- Take 1 cup peeled and grated carrots or chopped
- Get 1 1/2-2 tbsp Korean chile paste (aka Gochujang)
- Get 3 cups vegetable broth
- Take 1 cup sliced shiitake mushrooms, stemmed
- Take 2 cups silken tofu, drained and cut into 8 pieces
- Prepare 1 1/2 cups kimchi, drained and roughly chopped
- Prepare 4 large eggs
- Make ready 3 tbsp chopped fresh chives
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
So that’s going to wrap this up for this distinctive dish kimchi soup recipe. Thank you very much for your time. I’m sure that you will make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Happy cooking.
