Kimchi Soup

Feel free to add extra heat, protein or whatever else strikes your fancy to this awesome recipe.
By Carly DeFilippo

Kimchi Soup

Kimchi Soup
 
Prep Time
Cook Time
Total Time
 
Feel free to add extra heat, protein or whatever else strikes your fancy to this awesome recipe.
Author:
Recipe Type: Side
Serves: 4
Ingredients
  • 8 cups broth (of choice – I used a combo of chicken and vegetable)
  • 1 head *napa cabbage, roughly chopped (bite size)
  • ½ jar kimchi
  • juice of ½ lemon
  • ½ jalapeno, small dice
  • 3 oz tomato paste
  • 1 tbsp ginger powder
  • ½ tbsp tumeric
  • 1 tbsp paprika
  • salt (to taste)
Instructions
  1. Quickly heat tomato paste in the bottom of your soup pot, over medium heat. Add broth and turn to high heat.
  2. Add kimchi, lemon juice, napa cabbage and jalapeno.
  3. Once mixture is fully heated, add ginger powder, tumeric, paprika, salt and stir. (Adjust spices/salt to your personal taste, as needed.)
  4. Heat until stalks of napa cabbage are tender. Serve piping hot.
Notes
Savoy or green cabbage will also work, if napa is not available at your grocery store. (You may notice, in my picture, that I used savoy cabbage, since I couldn’t find napa for my second batch.)
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