Ingredients with Measurements:
- 4 cups chicken broth
- 2 cups kimchi, chopped
- 1 cup sliced mushrooms
- 1/2 cup sliced onion
- 2 cloves garlic, minced
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon gochujang (Korean chili paste)
- 2 packs ramen noodles
- 2 green onions, sliced
- 1/4 cup cilantro, chopped
- Salt and pepper to taste
Special equipment needed:
- Large pot
Step-by-step instructions:
1. In a large pot, heat the chicken broth over medium heat.
2. Add the chopped kimchi, sliced mushrooms, sliced onion, and minced garlic to the pot. Stir to combine.
3. Add the soy sauce, sesame oil, and gochujang to the pot. Stir to combine.
4. Bring the soup to a boil, then reduce the heat to low and let it simmer for 10 minutes.
5. While the soup is simmering, cook the ramen noodles according to the package instructions.
6. Once the noodles are cooked, drain them and set them aside.
7. After the soup has simmered for 10 minutes, add the cooked ramen noodles to the pot.
8. Stir the noodles into the soup and let them cook for an additional 2-3 minutes.
9. Season the soup with salt and pepper to taste.
10. Ladle the soup into bowls and top with sliced green onions and chopped cilantro.
- Time:
Preparation time: 10 minutes
- Cooking time: 15 minutes
Temperature:
- Medium heat for the chicken broth and low heat for simmering the soup
Serving size:
- 4 servings
Nutritional information:
- Calories: 350
- Fat: 10g
- Carbohydrates: 50g
- Protein: 15g
Substitutions for ingredients:
- Vegetable broth can be used instead of chicken broth for a vegetarian version.
- Shitake mushrooms can be used instead of sliced mushrooms.
- Red onion can be used instead of sliced onion.
- Red pepper flakes can be used instead of gochujang.
Variations:
- Add cooked chicken or tofu for extra protein.
- Add a boiled egg for a more filling meal.
- Use udon noodles instead of ramen noodles for a different texture.
Tips and tricks:
- Make sure to chop the kimchi into small pieces so it can easily mix into the soup.
- Adjust the amount of gochujang based on your spice preference.
- Top the soup with additional sliced green onions and cilantro for extra flavor.
Storage instructions:
- Store any leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the soup in a pot over medium heat until it is heated through.
Presentation ideas:
- Serve the soup in a large bowl with the noodles and kimchi visible on top.
- Garnish with additional cilantro and green onions for a pop of color.
Pairings:
- Serve with a side of steamed rice for a more filling meal.
- Pair with a cold beer or a glass of white wine.
Suggested side dishes:
- Steamed rice
- Stir-fried vegetables
- Korean-style fried chicken
Troubleshooting advice:
- If the soup is too spicy, add more chicken broth to dilute the heat.
- If the soup is too salty, add more water to dilute the saltiness.
Food safety advice:
- Make sure to cook the soup to a temperature of at least 165°F to ensure it is safe to eat.
Food history:
- Kimchi soup is a popular Korean dish that is often eaten during the colder months.
Flavor profiles:
- The soup is spicy, tangy, and savory with a hint of sweetness from the kimchi.
Serving suggestions:
- Serve the soup hot and enjoy with a spoon and chopsticks.
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Region: Korean