isekaikigai
Novice Foodie
Missed cooking due to the night shift work schedule, but I'm back for something warm and comforting. Sharing this super easy kimchi soup recipe that's perfect for those days when you need a warm, spicy pick-me-up.
What You’ll Need:
- 2 cups of kimchi (the older, the better!)
- 4 cups of chicken or veggie broth (whatever floats your boat)
- 200g tofu, cubed (trust me on this)
- 200g pork belly or chicken, thinly sliced (optional, but yum)
- 1 onion, sliced (let those tears flow)
- 2 garlic cloves, minced (because garlic is life)
- 1 tbsp gochujang (that’s Korean chili paste for the kick)
- 1 tsp soy sauce (for a hint of umami)
- 1 tsp sugar (just a bit)
- 2 green onions, chopped (for a splash of green)
- 1 tsp sesame oil (the secret weapon)
Steps:
- Get Cooking: Grab a pot, toss in the onions, and cook ‘em until they’re soft. Throw in the garlic and wait till it smells amazing.
- Meat Time: If you’re using meat, add it now and cook it until it’s golden.
- Kimchi Power: Add your kimchi and let it do its thing for about 5 minutes.
- Broth Time: Pour in the broth, add the gochujang, soy sauce, and sugar. Stir it all together and bring it to a boil, then let it simmer for about 20 minutes.
- Tofu’s Turn: Toss in the tofu and let it simmer for another 10 minutes. It’s like a flavor spa for tofu.
- Final Flair: Add the green onions and a drizzle of sesame oil. Give it a good stir.
- Taste and Adjust: Give it a taste and tweak it if it needs anything else.
- Serve: Scoop it into bowls, maybe with some rice, and enjoy the comfort.