Spicy Korean Kimchi Soup
7 months ago
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Ingredients
- 1 medium Onion
- 2 cm Ginger
- 3 cloves Garlic
- 2 tbsp Sesame oil
- 200 g Frozen kimchi
- 4 cups Vegetable broth
- 300 g Firm tofu
- 150 g Mushrooms (shiitake or button)
- 1 tbsp Gochugaru (Korean red pepper flakes)
- 2 stalks Green onions
Accompaniment
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Description
This vibrant Spicy Korean Kimchi Soup packs a punch with itsBold flavors of fermented joy from the kimchi mingling exquisitely with hearty tofu and fragrant aromatics. The perfectly balanced spiciness makes this dish not only comforting but also a celebration on chilly days, transporting you straight to Seoul with every sip!
Method
Preparation
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1
Chop the onions and mushrooms into bite-size pieces.
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2
Slice the ginger and mince the garlic.
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3
Thaw the frozen kimchi (if using) in a microwave or bowl of warm water while prepping.
Cooking
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4
In a large pot over medium heat (about 180°C), add the sesame oil and sauté the onion, ginger, and garlic until fragrant (about 2-3 minutes).
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5
Introduce the kimchi and its juices to the pot, continuing to sauté for an additional 3-4 minutes until slightly caramelized.
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6
Pour in the vegetable broth and bring the mixture to a boil.
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7
Add the firmly pressed tofu cubes and mushrooms. Let it simmer for 15 minutes until heated through and flavors meld.
Serving
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8
Remove from heat and garnish with chopped green onions and a sprinkle of gochugaru before serving hot in bowl.
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