I love making kimchi. Because of the amount of ingredients involved I usually end up with two full quart jars at a time. Kimchi is meant to be eaten fresh and turns “sour” after about 3 weeks. However, sour kimchi is still delicious! This quick and easy kimchi soup is my favourite solution for a jar of sour kimchi.
Best of all, my kimchi soup recipe is ridiculously simple to make. In the end you will have spent more time making kimchi (if you use homemade) than actually preparing the soup!
Now I will admit that I am not Korean, so I won’t make any grand claims about the authenticity of my recipe. I also generally don’t start with a fully authentic kimchi as my husband is allergic to shrimp and my kids don’t tolerate spicy foods (yet… there is always hope for the future). However, I think that kimchi is one of those recipes that is meant to be tailored based on what ingredients are available and what flavours you like.
So… if you use a more traditional, very RED coloured kimchi (from the hot pepper flakes, shrimp and fish sauce), then your soup will end up a beautiful bright red colour.
- ½ lbs of pork loin, shoulder or belly (optional)
- 2 spring onions, sliced
- 2 tbsp soy sauce
- 5 cups of water
- 2 tsp chili paste or flakes (to taste)
- 1 package of firm tofu
- 2 cups of kimchi including liquid
- Slice up the pork into strips (if using).
- Combine everything,except the tofu, in a large pot and bring to a boil.
- Simmer for 30 minutes.
- Add in the tofu, and season to taste.
-My vegan friends LOVE this recipe, so obviously it’s quite delicious without the pork. They serve it on rice for a complete meal.
-I always encourage using homemade kimchi, but store-bought is fine too, especially since the soup is boiled.
-If you are keen on getting probiotic benefits from the kimchi, then add in the kimchi 5 minutes after the tofu has been added. Your soup will not be that hot, but it will be probiotic!