Name: Spicy Kimchi Miso Soup
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: Serves 4
Ingredients: 4 cups (950ml) vegetable or dashi broth; 3 tablespoons white or red miso paste; 1 cup (150g) kimchi, chopped with 2 tablespoons of its juice; 1 block (14oz/400g) firm tofu, cubed; 4 green onions, thinly sliced (white and green parts separated); 1 tablespoon sesame oil; 1 tablespoon gochugaru (Korean red pepper flakes), more or less to taste; 2 cloves garlic, minced; 1-inch piece ginger, grated; 1 tablespoon soy sauce; 8oz (225g) shiitake mushrooms, sliced; 1 tablespoon toasted sesame seeds, for garnish

Instructions

Prepare the broth base

In a large pot over medium heat, add the sesame oil. Add the white parts of the green onions, garlic, and ginger. Sauté for 2 minutes until fragrant, being careful not to burn the garlic.
Add mushrooms and kimchi

Add the sliced shiitake mushrooms to the pot and cook for about 3-4 minutes until they begin to soften. Then add the chopped kimchi and kimchi juice, stirring to combine and cooking for another 2 minutes to release the flavors.
Create the soup

Pour in the vegetable or dashi broth and bring to a gentle simmer. Add the soy sauce and gochugaru (adjust the amount based on your spice preference). Let the soup simmer for about 5 minutes to develop the flavors.
Add miso and tofu

In a small bowl, take about 1/2 cup of the hot broth and whisk in the miso paste until fully dissolved. Add this mixture back to the pot (do not boil the soup after adding miso as it will destroy beneficial enzymes). Gently add the cubed tofu and simmer for 3-5 minutes to heat through.
Finish and serve

Taste the soup and adjust seasonings if needed. Turn off the heat and stir in the green parts of the green onions, reserving some for garnish. Ladle the soup into bowls, sprinkle with toasted sesame seeds and the remaining green onions. Serve hot.

Spicy Kimchi Miso Soup

Ingredients

Instructions

Nutritional Information