Kimchi Soup

I put some cubed tofu in also though the recipe didn t call for it.

Kimchi soup. The probiotic benefits of kimchi are part of what makes this korean staple such a hot commodity right now. Combine the kimchi hot pepper paste kimchi juice pork and sugar in a heavy bottomed pot. Cook for another 10 minutes. The fermented kimchi vegetables quickly provide deep flavor to the broth so the soup can be produced in little more than half an hour.

However sour kimchi is still delicious. But serve it in a warm soup and it becomes a hearty winter dish that ll warm you from the inside out. Also i didn t have pork shoulder available but i did have a leftover chicken breast so cubed that. Surprisingly mellow the soup is neither too spicy nor too salty.

Add water and bring to a boil over hight heat and cook for 30 minutes. Add tofu and lower the heat to medium low. To preserve the flavor and live enzymes prepare the soup as directed reserving the kimchi then remove the soup from the heat and only add the kimchi after it has cooled off a lot. Kimchi soup kimchi jjigae is a staple in korea.

Loaded with kimchi pork and fluffy egg it will keep you warm and cozy all seasons long. Aged kimchi which is more intensely sour is the preferred type to use. This recipe is great in concept however boiling kimchi will kill all the amazing gut friendly bacteria inherently present in it and radically diminish its flavor. Not only do you get the gut boost from fermentation but the cabbage is also a natural prebiotic making it even better for you.

Using aged or ripe kimchi rather than freshly made gives the soup a stronger deeper flavor. This kimchi soup is designed as a vegan and gluten free recipe. I had recently made the kimchi jjigae recipe and learned to saute the kimchi a bit to soften it before using in the soup and i believe that helped. Kimchi soup called jjigae is a satisfying example.

A combination of miso paste kimchi shrimp and shiitake mushrooms gives this soup a super complex flavor. It s a dish you ll find served just about everywhere out at restaurants and in the home. It is also extremely versatile. Officially kimchi is meant to be eaten fresh and turns sour after about 3 weeks.

It is a such a staple food in korean households that typically koreans would eat it at least once or twice a week if. Kimchi jjigae 김치찌개 also known as kimchi stew or kimchi soup is probably the most common way of consuming some aged kimchi. Easy 3 steps to make kimchi soup. This soup combines 4 very intense flavors to give it its unique and so very umami flavor.

Despite the complexity of my kimchi soup it comes together in only 30 minutes.