Welcome to Kimchi Soup the tasty, delicious and refreshing Korean Meal. This soup comprises a colourful broth with fermented kimchi whereby it brings about a tangy and spicy touch to enhance the soup. Pork belly or tofu to give a rich flavour of meat and tofu to the hot soup and the crunchy snap of mushrooms and spring onions. Finally topped with sesame seeds and sesame oil, each spoonful is a perfect balance of textures, with this rather nice umami thing going on. If you are planning for a warm meal for specific season, or for those days when you want to ‘travel’ through your taste buds with something new and so Korean inspired Kimchi Soup is the way to go.
Ingredients:
1 cup chopped kimchi
2 tablespoons gochujang (Korean red pepper paste)
1 tablespoon soy sauce
1 teaspoon sesame oil
1 block firm tofu, cut into cubes
4 cups vegetable or chicken broth
2 green onions, chopped
1/2 cup sliced mushrooms
1 tablespoon minced garlic
1 teaspoon grated ginger
1 tablespoon vegetable oil
Salt and pepper, to taste
Cooked white rice, for serving
Instructions:
Add vegetable oil to a large pot and heat the oil on a moderate flame. Garlic and ginger should then be added and cook for approximately a minute or two until the garlic and ginger are aromatic.
Now add the chopped kimchi and mushrooms to the pot and stir around for another 3-4 minutes on medium heat until the kimchi is lightly softened.
Add gochujang, soy sauce, sesame oil, then cook for one more minute on a high heat.
Add the broth and cook the soup till heated Through again. Let it simmer for 10-15 minutes This is the last class unit and it must be put in the final position.
After that pour cooked tofu cubes into the soup and simmer everything for 5 more minutes.
Taste the soup and add salt and pepper to the spoonful of soup that you are using for seasoning to achieve the right taste.
As for the kimchi soup, it should be served hot with the sprinkle of chopped green onions as its condiments and a plate of cooked white rice.