Kimchi Soup
- Total Time: 25 minutes
- Yield: 4 1x
Description
Feel free to add extra heat, protein or whatever else strikes your fancy to this awesome recipe.
Ingredients
Units
Scale
- 8 cups (1.9 L) broth (of choice - I used a combo of chicken and vegetable)
- 1 head *napa cabbage, roughly chopped (bite size)
- 1/2 jar kimchi
- juice of 1/2 lemon
- 1/2 jalapeno, small dice
- 3 oz (85 g) tomato paste
- 1 tbsp ginger powder
- 1/2 tbsp tumeric
- 1 tbsp paprika
- salt (to taste)
Instructions
- Quickly heat tomato paste in the bottom of your soup pot, over medium heat. Add broth and turn to high heat.
- Add kimchi, lemon juice, napa cabbage and jalapeno.
- Once mixture is fully heated, add ginger powder, tumeric, paprika, salt and stir. (Adjust spices/salt to your personal taste, as needed.)
- 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.)
- Prep Time: 5 mins
- Cook Time: 20 mins
- Category: Soup
- Cuisine: Korean
Nutrition
- Serving Size: 1 serving
- Calories: 80
If You Liked This Recipe, You’ll Love These
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Frequently Asked Questions
Can I use a different cabbage if I can’t find napa cabbage?
Yes — the notes say savoy or green cabbage will also work if napa cabbage is unavailable at your grocery store, and the author notes she used savoy cabbage herself in a second batch of this recipe.
Why does the recipe heat the tomato paste first before adding the broth?
The first step says to quickly heat the 3 oz (85 g) of tomato paste in the bottom of the pot over medium heat before adding the 8 cups of broth. Briefly cooking tomato paste on its own caramelises it slightly and deepens its flavour, which enriches the base of the soup before the kimchi and other ingredients go in.
