|Korean Kim Chi Soup, Perfect For A Cold Winter Day|
The weather has turned really cold the last few days and I’ve been craving a hot, spicy soup. One of my favorite cold weather soups is Korean Kim Chi Soup, a fiery hot, red soup (with lots of red pepper), typically made with “old” kimchi (kimchi that’s been sitting in the refrigerator for a long time), water, red pepper flakes, pork and tofu.
I wanted to make a vegetarian version of Korean Kim Chi Soup, and still attain the meaty flavor that the traditional soup offers. Although not typical, I used dashi as the soup base since it contains kombu, which has unami, the fifth basic taste, often associated with savory foods such as meat, cheese and mushrooms. I also added some mirin to round out the spiciness.
To add some interesting textures to this Korean Kim Chi Soup, I used shitake mushrooms and enoki mushrooms, which have an earthy flavor (shitake mushrooms are meaty and enoki mushrooms are a bit crunchy). Korean Kim Chi Soup is an easy soup to make that can be put together and ready to eat in 15 minutes. It also reheats nicely.
|Enoki Mushrooms, with bottom one inch trimmed|
1 tablespoon naturally sweetened mirin (Eden Foods makes one)
5 shitake mushrooms, stems removed, caps cut into quarters
1/2 a bunch of enoki mushrooms, bottom 1 inch trimmed
2 scallions, green parts only, chopped
Heat sesame oil over medium heat. Add garlic and ginger, and stir until fragrant, about 15 seconds. Add kimchi and cook about 2 minutes, stirring a few times. Add dashi, gochujang, mirin and red pepper flakes, and bring to a boil. Add shitaki mushrooms and tofu (if using), and cook for 1 minute; add enoki mushrooms and cook 30 seconds. Sprinkle scallions on top and serve. Serves 4-6.
|Gochujang, a Korean red pepper paste|
More Recipes Using Kimchi
Kimchi Fried Rice by Jeanette’s Healthy Living
Korean Spicy Soba Noodles by Jeanette’s Healthy Living
Kimchi Noodle Soup by Tigers and Strawberries (use tofu and/or mushrooms instead of pork)
Kimchi Pasta Salad by Fresh Approach Cooking (use soba noodles or other whole grain pasta)
Anticancer Ingredients: Garlic, Kimchi (cruciferous vegetable), Kombu (in dashi), Shitake Mushrooms