What is kimchi soup? This is a spicy first dish based on kimchi sour cabbage. Today it is a real delicacy - delicious, moderately spicy and rich. Cooking such a soup is not at all difficult. And if you were not able to get Korean cabbage, then you can take fresh vegetable and kimchi pasta.

Kimchi soup - description of the dish and the correct composition

Kimchi soup is one of hundreds of Asian dishes. True, Japan and Korea continue to dispute its origin. Soup is so named precisely because its cooking uses the sauce of the same name. But they are also flavored with other dishes, so the soup is called not just “kimchi”, but different prefixes are added to this word, depending on what additives are used.

The main ingredients that make up kimchi soup are soy sauce and seaweed.

Cook a dish on any broth and even just on the water. There are many options and there is no clear recipe.

To our taste, such a dish is unusual, but at the same time it is very appetizing and healthy. By the way, the inhabitants of Japan cannot imagine their breakfast without a hot meal, as we cannot imagine a morning without a cup of coffee. They believe that a light soup for breakfast is the key to good health and longevity. Indeed, kimchi soup has a beneficial effect on the digestive system, stimulates the brain, improves memory and strengthens the immune system. He is called the true elixir of youth, and the scientific journal Health has included kimchi soup on the list of “The Healthiest Foods in the World”. Refrain from consuming such a dish is only for people with a stomach ulcer.

Kimchi soup is served hot in wide bowl-tureens.First you need to drink liquid in small sips, and then get the rest of the ingredients with chopsticks.

Traditional Korean Kimchi Soup

Korean cuisine is considered one of the most wholesome in the world, thanks to the use of a large number of fresh vegetables and herbs. Recently, Korean dishes have also won our hearts, because they have a bright and unusual taste.

Ingredients:

  • 650 g of pork;
  • Chinese cabbage (head of cabbage);
  • a quarter of onions and a few feathers of green;
  • two tablespoons of chili pepper;
  • tofu cheese packaging;
  • 20 g kimchi pasta;
  • 65 ml of soya seasoning;
  • garlic, a pinch of black pepper.

Read also:Chinese cabbage dishes

Cooking method:

  1. Despite the large list of ingredients, boiling kimchi soup is quite simple. First, cut the meat into thin strips, finely chop the onion and cabbage.
  2. We take a stewpan with a thick bottom, pour two tablespoons of oil into it, put kimchi pasta and simmer the products for a couple of minutes. Then pour in the sauce, put a couple of slices of spicy vegetable and season with black pepper.
  3. Pour a couple of glasses of water and wait until the contents of the stewpan begin to boil. After that, lay the meat and after a couple of minutes send the cabbage and onions to it.
  4. Once the meat is ready, put the slices of soy cheese and chili. Mix the composition, simmer for a couple of minutes under a closed lid and extinguish the fire.
  5. Ready soup served with green onions.

With dried seaweed and egg

Another option for making kimchi soup is to add eggs. The soup is cooked quickly, easily, and you can adjust the spiciness to your liking.

Ingredients:

  • 120 g of poultry meat;
  • two raw eggs;
  • 15 g of dry algae (prepared);
  • a spoon of kimchi paste;
  • dried ginger, garlic and pepper to taste.

Cooking method:

  1. We cut the poultry meat with small sticks and set it in butter in a saucepan. Lightly fry.
  2. Then we put the pasta, simmer the products for a couple of minutes, pour boiled water and boil until the meat is soft.
  3. We break the eggs into a bowl, beat with a fork and pour them into a soup in a thin stream. It is important to mix everything lightning fast so that egg flakes do not float in the finished soup.
  4. Pour the finished dish into plates, put the straws of dry, ready-to-eat seaweed.

Cooking with Beijing cabbage

Hearty and nutritious kimchi soup can be boiled on any broth.

For our recipe, take pork, and also add to it Chinese cabbage funchose.

Ingredients:

  • 160 g of pork pulp;
  • 35 g of funchose;
  • 160 g of Chinese salad;
  • six fruits of cherry;
  • white and green onions;
  • 15 g of kimchi sauce.

Cooking method:

  1. Cut the pork into small cubes and fry in a small amount of oil.
  2. Finely chop the onion and send it to the meat. Then we put the quarters of the cherry.
  3. While the vegetables are stewed, fill the noodles with cool water and leave for 10 minutes.
  4. Now put the chopped cabbage, pasta and noodles. Pour the products with half a liter of water and bring the dish to readiness.

Serve with chopped green onions. If desired, you can season the soup with soy seasoning.

Read also:cabbage soup

Kimchi soup with pork loin

The following recipe for kimchi soup involves the use of shiitake mushrooms. Eastern residents love such a mushroom for its taste and use it in the preparation of a wide variety of dishes.

Ingredients:

  • 650 g of meat loin;
  • 55 g of shiitake mushrooms;
  • 220 g of Chinese salad;
  • onion quarter;
  • tofu cheese packaging;
  • four cloves of garlic;
  • two teaspoons kimchi pasta;
  • four teaspoons of soya seasoning;
  • three tablespoons of black and hot pepper;
  • green onions.

Cooking method:

  1. Cut the loaf in strips, put in a saucepan and lightly fry in oil. After, put hot sauce and simmer the food for a couple of minutes.
  2. Pour in Chinese sauce, put pepper and garlic cloves passed through the press. Mix.
  3. Add chopped cabbage, chopped mushrooms and onions. Pour water and cook soup until meat is completely cooked.
  4. At the very end of cooking, put the cubes of soy cheese and chopped feathers of green onions.

Original recipe with anchovies

You can cook original kimchi soup with anchovies. It turns out a dish with a very unusual taste, which your guests will definitely appreciate.

Ingredients:

  • 155 g of pork pulp;
  • 120 g of tofu cheese;
  • three plates of dry algae;
  • six units dry anchovies;
  • bulb;
  • 120 g kimchi cabbage;
  • 55 g of shiitake mushrooms;
  • two garlic cloves;
  • chilli;
  • 15 g of ginger root.

How to make kimchi soup:

  1. Pour ⅔ liter of water into the pan, put the anchovies and boil them for an hour.
  2. We cut the meat with cubes, mix with chopped ginger, spicy vegetable and pepper. Pickle for half an hour.
  3. Filter the anchovy broth, and discard the fish itself.
  4. Cut onions, mushrooms and chilli into strips. In heated oil, first fry the meat, then put mushrooms and shredded cabbage to it. Pour the broth and cook the composition until the meat is soft
  5. Once the pork is ready, put the white and green onions, chili and tofu cheese. Stew soup for a couple of minutes and turn off the fire.

With bell pepper and funchose

We offer another thick, moderately spicy and nutritious kimchi soup with bell pepper and funchose.

Ingredients:

  • 320 g of pork pulp;
  • a quarter of bell pepper;
  • 25 g of funchose;
  • 320 g kimchi cabbage;
  • bulb;
  • a quarter of chili peppers;
  • clove of garlic;
  • feathers of onions.

Cooking method:

  1. We cut meat and cabbage in squares. Sweet pepper and chili, as well as the onion, we try to cut into thin strips.
  2. In a pan with a thick bottom, heat the oil and overcook the meat with cabbage. Ten minutes later, lay two types of onions, pour half a liter of water, and preferably broth, and put sweet pepper.
  3. Then lay funchose and cook soup for five minutes.
  4. Pour the finished dish into plates, in each we put a slice of chili pepper, a little chopped spicy vegetable and feathers of onion.

That's all, now you know how delicious it is to treat your loved ones and guests. True, such a spicy soup should not be given to children, so as not to harm them while the imperfect digestive tract. But the rest of the house will definitely like this dish with an oriental accent.

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