Kimchi Miso Soup

Name: Kimchi Miso Soup
Cuisine: American
Ingredients: 4 c water; Vegetable stock tablet(s); 1/4 c miso; 1/2 tbsp gochujang; 1/3 c chopped kimchi

Tendyl @harper_rm

Inspired by several online recipes - modified to my tastes (aka not as spicy).

Notes:
- If storing to serve later, add more fresh kimchi after heating. If eating immediately, add another 1/3 c of kimchi.
- Can also add 1/2 silken tofu cut into small pieces and serve with jammy hard-boiled eggs.

Inspired by several online recipes - modified to my tastes (aka not as spicy).

Tendyl @harper_rm

Inspired by several online recipes - modified to my tastes (aka not as spicy).

Saved

Ingredients

4 cwater
Vegetable stock tablet(s)
1/4 cmiso
1/2 tbspgochujang
1/3 cchopped kimchi

Saved

Steps

1

Put enough stock tablets in water for 4c, then bring to a boil.
2

Putting sieve in the broth. Add Miso and gochujang, stir to liquefy both, and then press through strainer until pastes are dissolved.
3

Turn off heat and add kimchi. Split into bowls and either serve or cool.