Egg and Kimchi Soup Made with Chicken Skin and Chicken Broth

Name: Egg and Kimchi Soup Made with Chicken Skin and Chicken Broth
Yield: 3 servings
Cuisine: American
Ingredients: 1 Boiled chicken or chicken skin; 2 tbsp Kimchi; 1 Salt; 1 dash Pepper; 1 Egg; 1 Mizuna greens; 600 ml ● Chicken skin soup; 600 ml ● Chicken broth

cookpad.japan @cookpad_jp

It's made with the broth from boiling chicken or chicken skin. It tastes better to use kimchi that's become a bit sour.

Please bring the soup to a boil, turn down the heat, then swirl in the beaten egg. If you stir it too much or if the temperature is too low, the soup will become cloudy, so please be careful! Recipe by Heartful Kitchen Rei

It's made with the broth from boiling chicken or chicken skin. It tastes better to use kimchi that's become a bit sour.

cookpad.japan @cookpad_jp

It's made with the broth from boiling chicken or chicken skin. It tastes better to use kimchi that's become a bit sour.

Saved

Ingredients

3 servings

1Boiled chicken or chicken skin
2 tbspKimchi
1Salt
1 dashPepper
1Egg
1Mizuna greens
Prepare either one
600 ml● Chicken skin soup
600 ml● Chicken broth

Saved

Steps

1

Heat up the strained chicken broth or chicken skin soup. If you need more salt, add some, and if it tastes too strong, add some water.
2

Cut the chicken or chicken skin into thin strips, and add to the pot. Cut the kimchi into pieces if it's too large. When the soup starts to boil, add the kimchi.
3

You can use any green vegetables such as radish sprouts or bok choy. Cut the mizuna green into 3 cm lengths.
4

When it starts to boil, turn down the heat, lightly stir the soup, and swirl in the beaten egg.
5

When the egg becomes fluffy, sprinkle with pepper to finish, and done.
6

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