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.
You then put the rest of the ingredients in high heat until it boils. You can add tofu before boiling and that is wonderful, too. It is best if served the next day.
Hey everyone, it's Louise, welcome to my recipe page. Today, we're going to prepare a distinctive dish, kimchi soup. One of my favorites food recipes. This time, I will make it a little bit unique. This will be really delicious.
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.
Kimchi Soup is one of the most favored of current trending foods on earth. It is simple, it's fast, it tastes yummy. It's enjoyed by millions daily. Kimchi Soup is something that I've loved my whole life. They're nice and they look wonderful.
To get started with this particular recipe, we have to prepare a few components. You can cook kimchi soup using 12 ingredients and 3 steps. Here is how you can achieve that.
The ingredients needed to make Kimchi Soup:
- {Take 1 tsp of plus 1 tbsp oil,.
- {Prepare 3 of ⁄4 cup brown rice or noodles.
- {Get 1 of small white onion, halved lengthwise and sliced into half moons.
- {Make ready 1 of small zucchini, trimmed, halved lengthwise and sliced 1⁄4-inch thick.
- {Make ready 1 cup of peeled and grated carrots or chopped.
- {Prepare 1 1/2-2 tbsp of Korean chile paste (aka Gochujang).
- {Prepare 3 cups of vegetable broth.
- {Make ready 1 cup of sliced shiitake mushrooms, stemmed.
- {Prepare 2 cups of silken tofu, drained and cut into 8 pieces.
- {Make ready 1 1/2 cups of kimchi, drained and roughly chopped.
- {Make ready 4 of large eggs.
- {Take 3 tbsp of chopped fresh chives.
The probiotic benefits of kimchi are part of what makes this Korean staple such a hot commodity right now. Not only do you get the gut boost from fermentation, but the cabbage is also a natural prebiotic, making it even better for you. But serve it in a warm soup, and it becomes a hearty winter dish that'll warm you from the inside out. Taste and add soy sauce as needed for saltiness (depends on the saltiness of your broth).
Steps 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.
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. 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.
So that's going to wrap this up for this special food kimchi soup recipe. Thank you very much for reading. I am sure that you will make this at home. There's gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
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