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.- Dashi stock pouch/pack is one pouch to 2 cups of water. I use Maekawa-taste Natural Soup Stock pack- Vegetable Tablets are

A few years ago, Marukome Miso brand had a recipe on their package for "Korean-style kimchi soup"It was really tasty, and became our family's staple dish. I changed it little by little to suit our family's taste.It's spicy, so adjust the amount of the gochujang or kimchi. For people who want to make it more spicy, add Korean chili peppers. It's delicious. Recipe by Konfuri-

I made this because I had only a bite of kimchi left!Use piping hot water.This is a light soup that cleanses the palate. If you prefer a stronger flavor, add more kimchi.I typically place the mixture in bowls when setting the table, then pour in the hot water when we are ready to eat. Recipe by Team yokin

It is relatively easy.You may add any vegetables you want and the ingredients stated are optional.Only kimchi is essential :)

I recently become a fan of a korean drama and I noticed that they have this dish in every meals. So I thought that it must be really good if they can eat it daily. I'm not wrong! Kimchi soup are really delicious! I used to have my korean food fix at korean restaurant around town and its not cheap. So I google how to make a simple kimchi Soup. And voila! Here it is. I replaced the korean hot pepper sauce with Baba's chilli Powder instead. Taste just fineeee!

I wanted to make a soup that would be filling enough to be a side dish.Adjust the seasonings to your taste.You can also use pre-grated garlic or ginger from a tube.The toppings are also to taste.It's also delicious with some rice! Recipe by Kumahachi

This is personally how I make it; it's delicious. As expected, this is how it should be done! You can make it with only 3 steps, and then add any ingredients you'd like for an extra-delicious soup. The amount of salt is on the moderate side as well. Regulate the spiciness with gochujang (Korean red chili paste).I believe that the 3 steps to making a delicious Kimchi Hot Pot are as follows:1) Cook the kimchi in sesame oil until fragrant first.2) Add clams etc. (for shellfish soup stock) and pork etc. (for meat soup stock) to make a mixed soup stock.3) The grated garlic gives the flavor a finishing touch. For 26 cm pot. Recipe by Shinyori-na

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

I created this dish to warm me up during the cold season.Cooking somen noodles in the same pot as the broth gives it thickness and flavor. You could cook the noodles in a separate pot for a lighter dish.Adjust the amount of kimchi as you like. Recipe by hirobyon

This is a receipe I recreate from the classical Korean kimchi hand-tored noodle soup. Simply adding Kamut wheat to make it a whole food awesome soup for chilli winter.

This is an infusion dish between Chinese cuisine and Korean cuisine. I seasoned the meatball with Chinese spices and made the soup base with Korean classic ingredients. Surprisingly, it turns out to be an hit every time when I bring it to a potluck.

The smoothness of the silken tofu and the spicy broth balance each other perfectly!! Why not try this delicious soup that's sure to whet your appetite?1. Take the clams out as soon as they open or they will become tough.2. Don't mix too much or the tofu will fall apart.3. The best kimchi to use for this recipe is the kind that has started to turn a bit sour. Recipe by Gutsugutsudesu