Recipe: Delicious Kimchi Soup

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.

But serve it in a warm soup, and it becomes a hearty winter dish that'll warm you from the inside out. 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 13 ingredients and 8 steps. Here is how you achieve it.

Ingredients of Kimchi Soup

1. You need 1 tablespoon of neutral oil.
2. It's 3 of gloves garlic chopped.
3. It's 2 tablespoons of ginger chopped.
4. It's 3 tablespoons of gochujang.
5. It's 1 cup of kimchi chopped.
6. You need 4 cups of chicken stock.
7. It's 1 tablespoon of fish sauce.
8. Prepare 1 block of tofu (soft or firm) diced into 1 in cubes.
9. Prepare of 2 eggs.
10. It's 2 of scallions chopped into 1 in pieces.
11. Prepare 1 tablespoon of Chinese cooking wine.
12. It's 1 tablespoon of sesame oil.
13. Prepare of Rice noodles (optional).

Remove from heat and stir in green onions. Taste and add soy sauce as needed for saltiness (depends on the saltiness of your broth). Ladle into serving bowls and top with the green parts of the scallions. Add miso: For a savory punch of flavor, stir in a spoonful of miso paste.

Kimchi Soup step by step

1. Heat oil in Dutch oven or large pot.
2. Add garlic and ginger and sauté for 2 min. Add gochujang and sauté for 1 min.
3. Add kimchi and sauté for 30 seconds.
4. Add chicken stock and fish stock and bring to a boil.
5. Once boiling, lower heat to simmer and add tofu. Simmer for 5-10 min..
6. Crack eggs directly into soup and stir quickly. Eggs should become stringy (like egg drop soup).
7. Add scallions, cooking wine and sesame oil. Simmer for 2 min.
8. Enjoy with a side of rice or rice noodles!.

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. In a separate bowl, combine soup base ingredients and mash together. Add vegetables, kimchi, soup base and water to the pot with the meat, leaving out the tofu.