March 6, 2022
Kimchi Soup
Savory, bright, and spicy, this easy to prepare soup can be made vegetarian. Feel free to use whatever protein you like in this. Seafood makes a good version – everything from shrimp to oysters and scallops. You can also add whatever vegetables you like, such as bok choy, zucchini, or bell peppers to add a bit more vegetable to the soup. Kelp noodles and rice work wonderfully as well. A little drizzle of toasted sesame oil and a sprinkling of furikake are also nice additions.
Servings: 3
Calories: 501kcal
Ingredients
- 2 cups kimchi chopped, plus juice
- 2-3 tablespoons gochujang also known as Korean red pepper paste, optional and not traditional
- 1/4 cup low sodium gluten-free soy sauce or coconut aminos
- 5 drops stevia glycerite or to taste, omit if using coconut aminos (optional, if you feel like the soup needs it for balance)
- 1 tablespoon Korean red pepper flakes gochugaru
- 3 garlic cloves minced
- 2 teaspoons fish sauce omit for vegetarian
- 5 cups chicken broth or vegetable broth, or water for vegetarian
- 1 pound firm tofu cut into bite sized cubes
- 1 pound ham for low fat, or pork belly for high fat, omit for vegetarian, see note for nutrition
- 4 ounces mushrooms high vitamin D, quartered, optional
- 4 green onions sliced
- 6 poached eggs see note
Instructions
- Add the kimchi, kimchi juice, gochujang, red pepper flakes, soy sauce, stevia, garlic, fish sauce, and water in a large pot.
- Bring to a boil and simmer for 20 minutes.
- Add the tofu, ham, and mushrooms, if using and simmer for another 10 minutes (if you want to add vegetables, add them here).
- Season to taste with salt and garnish with the green onions and eggs, if using.
Notes
To poach the eggs, bring a large pot of water seasoned generously with salt to a boil over high heat. Crack all 6 eggs into a fine mesh strainer set in the sink and set aside.
Reduce the water to a bare simmer. Stir with a large spoon so that the water continues to swirl when you remove it. Tip the eggs from the fine mesh strainer directly into the swirling water. Let cook for 4 minutes, uncovered. Using a slotted spoon, remove the eggs from the water and set onto a paper towel lined plate.
Ā
Nutrition if served as 2 portions and made without any ham: Calories: 395 cal, Carbs: 18g, Fiber: 4g, Fat: 21g, Protein: 37g, Protein:Energy Quotient [calories]: 0.91
Nutrition Facts
Kimchi Soup
Amount per Serving
Calories
501
% Daily Value*
Fat
23
g
35
%
Saturated Fat
4
g
25
%
Trans Fat
1
g
Polyunsaturated Fat
6
g
Monounsaturated Fat
6
g
Cholesterol
451
mg
150
%
Sodium
4781
mg
208
%
Potassium
769
mg
22
%
Carbohydrates
16
g
5
%
Fiber
3
g
13
%
Sugar
4
g
4
%
Protein
58
g
116
%
Vitamin A
1518
IU
30
%
Vitamin C
34
mg
41
%
Calcium
303
mg
30
%
Iron
7
mg
39
%
* Percent Daily Values are based on a 2000 calorie diet.
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