Hey everyone, it’s John, welcome to my recipe page. Today, I’m gonna show you how to make a distinctive dish, kimchi soup. It is one of my favorites. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.
Kimchi Soup is one of the most popular of recent trending meals in the world. It is enjoyed by millions daily. It’s simple, it is quick, it tastes yummy. They are nice and they look fantastic. Kimchi Soup is something which I’ve loved my whole life.
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, called Jjigae, is a satisfying example.
To get started with this particular recipe, we have to first 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:
- Make ready 1 tsp plus 1 tbsp oil,
- Get 3 ⁄4 cup brown rice or noodles
- Get 1 small white onion, halved lengthwise and sliced into half moons
- Make ready 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
- Prepare 2 cups silken tofu, drained and cut into 8 pieces
- Prepare 1 1/2 cups kimchi, drained and roughly chopped
- Get 4 large eggs
- Make ready 3 tbsp chopped fresh chives
Basic kimchi soup, healthy and easy to make. It is delicious served with rice or by itself. 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. When kimchi gets old, it becomes an excellent ingredient for various other dishes!
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
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. 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). It's a go-to stew in Korean homes. Kimchi stew (kimchi jjigae or kimchichigae) combines kimchi with other ingredients such as beef, onions, garlic Fiery, hearty, and full of flavor, kimchi jjigae (pronounced kim-chee GEE-jig-ee) is.
So that is going to wrap this up with this exceptional food kimchi soup recipe. Thanks so much for reading. I’m confident you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
