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Kimchi Soup

Make kimchi soup! Your guests and family will love something this exotic! This is a recipe for kimchi soup, a dish found across many regions of Japan. The beauty of kimchi soup is how many variations you can make—add cucumber, chicken, seafood, or daikon for new, original flavor notes. It's usually served with rice, so cook up a few portions of rice ahead of time to serve alongside.

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Kimchi soup
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 19 % 8 g
Fats 74 % 32 g
Carbohydrates 7 % 3 g
328 kcal
GI: 100 / 0 / 0
  • Cut the onion, mushrooms, and tofu into thin strips or cubes. Chop a few stalks of green onion. Rinse the pork under warm water and cut it into thin strips too. Pour a little vegetable oil into a pot and add the kimchi paste. Simmer for 5–7 minutes. Then add 1/2 teaspoon of crushed garlic, the soy sauce, and the chili sauce, and season with pepper. Add the onion, mushrooms, and meat, and pour in enough water to cover the vegetables and meat. Bring the soup to a boil and cook until the meat is fully done, watching that the water doesn't boil away. When the meat is ready, lower the heat and add the finely chopped tofu. Stir gently and sprinkle with chopped green onion. Done—ready to serve!

Caloric content of the products possible in the composition of the dish

  • Onion - 41  kcal/100g
  • Garlic - 143  kcal/100g
  • Shiitake - 34  kcal/100g
  • Ground black pepper - 255  kcal/100g
  • Soy sauce - 51  kcal/100g
  • Sake - 50  kcal/100g
  • Vegetable oil - 873  kcal/100g
  • Green onion - 19  kcal/100g
  • Raw smoked loin - 469  kcal/100g
  • Pork loin - 242  kcal/100g
  • Chili pepper - 40  kcal/100g
  • Chili sauce - 98  kcal/100g
  • Tofu - 72  kcal/100g

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