Kimchi-Kicked Miso Soup
Kimchi-Kicked Miso Soup is a flavorful and comforting soup that is perfect for a cold winter day. The soup is made with a base of chicken or vegetable broth, and is then flavored with kimchi, miso paste, and green onions. The kimchi gives the soup a spicy and tangy flavor, while the miso paste adds a salty and umami flavor. The green onions add a fresh and herbaceous flavor to the soup. This soup is easy to make and can be tailored to your own taste preferences. For a spicier soup, add more kimchi. For a more savory soup, add more miso paste. And for a more herbaceous soup, add more green onions.
Miso soup is a traditional Japanese soup that is made with a base of dashi (Japanese fish stock) and miso paste. Miso paste is a fermented soybean paste that has a salty and umami flavor. Kimchi is a traditional Korean fermented cabbage dish that is made with a variety of spices, including gochugaru (Korean chili powder), garlic, and ginger. This recipe for Kimchi-Kicked Miso Soup combines the flavors of miso soup and kimchi to create a delicious and unique soup. The soup is made with a base of chicken or vegetable broth, and is then flavored with kimchi, miso paste, and green onions. The kimchi gives the soup a spicy and tangy flavor, while the miso paste adds a salty and umami flavor. The green onions add a fresh and herbaceous flavor to the soup.
Kimchi-Kicked Miso Soup Kimchi-Kicked Miso Soup Kimchi-Kicked Miso Soup Kimchi-Kicked Miso Soup
Prep time: 10 | Cook time: 20 | Serves: 4
Ingredients
  • 1 tablespoon coconut oil
  • 1/2 onion, chopped
  • 2 cloves garlic, minced
  • 1 knob ginger, grated
  • 4 cups chicken or vegetable broth
  • 1 cup kimchi, chopped
  • 1/2 cup miso paste
  • 1/4 cup green onions, chopped
Instructions
  1. In a large pot, heat the coconut oil over medium heat.
  2. Add the onion, garlic, and ginger and sauté until softened, about 5 minutes.
  3. Add the kimchi and cook for an additional 2 minutes, stirring occasionally.
  4. Pour in the broth and bring to a boil.
  5. Reduce heat to low and simmer for 15 minutes, or until the vegetables are tender.
  6. Remove from heat and stir in the miso paste until dissolved.
  7. Top with green onions and serve immediately.
Why It Works
  • The combination of kimchi and miso paste creates a complex and flavorful soup.
  • The coconut oil adds a rich and creamy flavor to the soup.
  • The ginger and garlic add a warm and aromatic flavor to the soup.
  • The green onions add a fresh and herbaceous flavor to the soup.