Korean Chicken Soup with Kimchi
A soup for HIM, who loves kimchi (Korean fermented cabbage). Kimchi is the only "exotic" ingredient he likes and that I don't understand. Nevertheless, I admit the soup was delicious - I recommend it even to those who aren't kimchi fans.
Ingredients
750ml chicken broth (+ cooked meat from the broth, as much as you want)
3 young green onion stalks
100g kimchi (Korean fermented cabbage)
20g ginger
2 large garlic cloves
1 heaping teaspoon white (light) miso
1 tablespoon Korean hot pepper paste (gochujang)
1 tablespoon salty soy sauce
1/2 tablespoon oil
For Serving
200g udon noodles for soup (pre-cooked)
2 thick slices tofu
1-2 soft-boiled eggs
Servings: 2
How to prepare korean chicken soup with kimchi
- For this recipe you need 750ml of concentrated chicken broth, preferably homemade from organic chicken. The broth can be prepared 2-3 days ahead and kept in the refrigerator.
- Soft-boil the eggs as follows: when the water is boiling, slowly lower the eggs into the water and leave on low heat for 7 minutes. Keep in cold water until cooled, then peel carefully.
- Chop the green onion, keeping the green part separate from the white. Peel the garlic and cut in half lengthwise. Cut the ginger into thick slices.
- In a pot, heat the oil and add the white part of the green onion, ginger, and garlic. Sauté for 1 minute.
- Add the kimchi, miso, and hot pepper paste and sauté together with the aromatics for another 2 minutes.
- Add the chicken broth, soy sauce and bring to a boil. Simmer covered on low heat for 15 minutes.
* if you don't have meat from the broth and want to serve this soup with meat, you can add bite-sized pieces of chicken thigh or breast at this step and simmer until the meat is cooked. - Prepare the noodles according to package directions and place in 2 bowls. Pour half the soup into each bowl, over the noodles. Place chicken meat strips on top (if you have the meat separately; for 2 servings I used meat shredded from one whole thigh). Place tofu slices on top and halved soft-boiled eggs. Sprinkle with the remaining green onion. Serve the soup warm.
