Kimchi Miso Soup
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
Kimchi Miso Soup
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
Cooking Instructions
- 1
Put dashi pouch and stock tablet in water and bring to a boil.
- 2
Once boiling, immediately reduce to a simmer and cook for 10 minutes; stirring periodically.
- 3
Remove the dashi pouch and discard.
- 4
Putting sieve in the broth. Add Miso and gochujang, stir to liquefy both, and then press through strainer until pastes are dissolved.
- 5
Turn off heat and add kimchi. Split into bowls and either serve or cool.
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