Kimchi Soup

5 from 1 vote

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.

Course Main Course

Cuisine Korean

Keyword dairy-free, dinner, easy, eggs, ham, kimchi, korean, lunch, main, nut-free, pork, soup, vegetarian

Prep Time 10

Cook Time 30

Total Time 40

Servings

Calories 501kcal

Author Jenny Ross

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

Get Recipe Ingredients

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.

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