Hello everybody, it’s me again, Dan, welcome to our recipe page. Today, we’re going to prepare a special dish, kimchi soup. It is one of my favorites food recipes. This time, I am going to make it a little bit unique. This will be really delicious.

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Kimchi Soup is one of the most well liked of current trending foods on earth. It’s simple, it is quick, it tastes yummy. It’s appreciated by millions daily. They’re fine and they look fantastic. Kimchi Soup is something that I’ve loved my entire life.

To begin with this particular recipe, we have to prepare a few ingredients. You can have kimchi soup using 12 ingredients and 3 steps. Here is how you can achieve that.

The ingredients needed to make Kimchi Soup:

1. Prepare 1 tsp plus 1 tbsp oil,
2. Make ready 3 ⁄4 cup brown rice or noodles
3. Take 1 small white onion, halved lengthwise and sliced into half moons
4. Make ready 1 small zucchini, trimmed, halved lengthwise and sliced 1⁄4-inch thick
5. Get 1 cup peeled and grated carrots or chopped
6. Make ready 1 1/2-2 tbsp Korean chile paste (aka Gochujang)
7. Make ready 3 cups vegetable broth
8. Take 1 cup sliced shiitake mushrooms, stemmed
9. Prepare 2 cups silken tofu, drained and cut into 8 pieces
10. Take 1 1/2 cups kimchi, drained and roughly chopped
11. Take 4 large eggs
12. Make ready 3 tbsp chopped fresh chives

Kimchi soup, called Jjigae, is a satisfying example. The fermented kimchi vegetables quickly provide deep flavor to the broth, so the soup can be produced in little more than half an hour. 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.

Instructions to make Kimchi Soup:

1. 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.
2. 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
3. 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

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. Salty, spicy soup that is so easy to make and full of Korean flavours. Add broth, soy sauce, and gochujang; bring to a boil. Sprinkle with Korean chives, if desired.

So that is going to wrap this up with this special food kimchi soup recipe. Thanks so much for your time. I’m confident you can make this at home. There is gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!