About the Recipe
We just love kimchi soup, especially when we have a cold or when we need a major detox from back to back eating out.
Here is my quick kimchi soup fix, prepared in 15 minutes but boiled for an hour minimum to have the napa cabbage as soft as desired.
1 cup kimchi, cut into bite size pieces
¼ cup kimchi brine
1 finely sliced small onion
2 cups water
200g or half pack diced medium to hard tofu (optional)
75g sliced any preferred mushrooms (optional)
2 roughly chopped green onions (optional)
1 tsp sea or Himalayan salt (only if required because kimchi already has salt)
1-2 tsp gochugaru (Korean hot pepper flakes, optional only if you want the soup to be more spicy)
1 tbsp sesame oil
Stir fry the onion with sesame oil in a small casserole
Add in the kimchi, and stir fry for 5 minutes
Pour in the water and brine, let the soup boil on medium heat for 30 to 45 minutes
Add all the mushrooms, spring onion, tofu
Let the soup boil until the desired softness, add more water if required
Stir in salt, and hot pepper flakes if required
Serve sizzling warm
Tip: Kimchi soup can be served with rice on the side, or you can even get creative and add in pre-cooked glass noodles (⅓ cup per serving). Traditionally, Koreans add 1 tsp of sugar to this soup while cooking, you can if you need more sweetness.
I hope you enjoy it as much as we do at home.