Hi, I’m Clara. Today, we’re going to prepare kimchi soup recipe. Never miss a recipe of the day again. Here are our most recent very simple family recipes to try. This time, I’m gonna make it a little bit tastier. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Kimchi Soup Recipe
Kimchi Soup is one of the most popular of recent trending meals in the world. It’s enjoyed by millions every day. It is easy, it is quick, it tastes yummy. They are nice and they look fantastic. Kimchi Soup is something that I have loved my whole life.
To begin with this recipe, we must prepare a few components. You can cook kimchi soup using 12 ingredients and 3 steps. Here is how you can achieve it.
The ingredients needed to make Kimchi Soup:
- Take 1 tsp plus 1 tbsp oil,
- Get 3 ⁄4 cup brown rice or noodles
- Prepare 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
- Get 1 cup peeled and grated carrots or chopped
- Get 1 1/2-2 tbsp Korean chile paste (aka Gochujang)
- Prepare 3 cups vegetable broth
- Get 1 cup sliced shiitake mushrooms, stemmed
- Get 2 cups silken tofu, drained and cut into 8 pieces
- Make ready 1 1/2 cups kimchi, drained and roughly chopped
- Take 4 large eggs
- Prepare 3 tbsp chopped fresh chives
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
So that is going to wrap this up for this distinctive dish kimchi soup recipe. Thanks so much for reading. I’m confident you will make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Let’s cook!
