Probiotic-Rich Kimchi Miso Soup

This simple yet flavorful soup is packed with probiotics, thanks to the kimchi. It's a great way to get your daily dose of gut-friendly bacteria, and it's also a delicious and satisfying meal.

Kimchi is a traditional Korean fermented cabbage dish that is loaded with probiotics. Miso is a Japanese fermented soybean paste that is also a good source of probiotics. This soup combines the best of both worlds, creating a dish that is not only delicious but also good for your gut health. I first came up with this recipe when I was looking for a way to use up some leftover kimchi. I added some miso paste, a can of diced tomatoes, and some black beans, and the result was this delicious and healthy soup. I've been making it ever since, and it's always a hit with my family and friends.

Prep time: 15 | Cook time: 15 | Serves: 4

Ingredients

• 1 tablespoon sesame oil
• 1/2 onion, chopped
• 2 cloves garlic, minced
• 1 (14 ounce) can diced tomatoes
• 1 (15 ounce) can black beans, rinsed and drained
• 1 (15 ounce) can corn, drained
• 1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry
• 1/2 cup kimchi, chopped

Instructions

1. Heat sesame oil in a large pot over medium heat.
2. Add onion and garlic and cook until softened, about 5 minutes.
3. Add tomatoes, black beans, corn, spinach, and kimchi.
4. Bring to a boil, then reduce heat and simmer for 15 minutes, or until vegetables are heated through.
5. Serve hot.

Why It Works

• The kimchi adds a slightly sour and spicy flavor to the soup, while the miso paste adds a savory and umami flavor.
• The tomatoes, black beans, and corn add sweetness and texture to the soup.
• The spinach adds a pop of color and nutrients to the soup.
• The sesame oil adds a nutty flavor to the soup.