A picture of Kimchi Miso Soup.

Kimchi Miso Soup

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).

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.

Kimchi Miso Soup

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).

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.

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.

Saved

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Tendyl @harper_rm

on March 09, 2025 14:26

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Keywords

Soup Vege Gochujang Miso

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