KIMCHI SOUP
IF YOU LIVE IN VANCOUVER AND HAVE NEVER TRIED KOREAN FOOD, GO TO MA DANG GOUL AT 847 DENMAN WITH A FRIEND AS SOON AS POSSIBLE! ORDER A KIMCHI SOUP, A YACHAE JEON AND A GRILLED MACKEREL- IF YOU LIKE SPICY FOOD YOU WILL FALL IN LOVE WITH KOREAN CUISINE!
THIS IS OUR TAKE ON KIMCHI SOUP- BY NO MEANS A TRADITIONAL JJIGAE, OUR GUY IS A WEST COAST HYBRID THAT’S HOOKED A LOT OF FRIENDS ON THE AWESOME POWERS OF KIMCHI!
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KIMCHI SOUP
Kimchi soup is our favourite hot and spicy winter meal! With living foods kimchi and miso!
SERVES 2-4
Ingredients
Scale
- medium-sized onion (3-4 green onions would work too!)
- 1/3 of a brick of firm tofu (or puffed!)
- 3–4 cloves of garlic
- water
- miso paste
- 2 eggs
- olive oil
- salt
- spaghetti noodles
- oil
- corn (fresh or frozen)
- soy sauce
- lime
- kimchi
- bean sprouts
Instructions
PREP
- Cut your onion in half.
- Slice tofu into strips.
- Dice garlic.
COOK
- Boil a kettle of water and let it cool a little.
- Whisk a good-sized glob of miso into a good splash of warm water in a bowl (miso will be damaged if water is too hot!).
- Boil eggs in a small pot of water. When they’re at a rolling boil, turn off heat, cover with a lid and let them sit for 6 minutes. Rinse under cold water, peel and slice.
- Boil water in a medium-sized pot with a splash of olive oil and a dash of salt. Add noodles and cook extra firm (the broth will soften them more!).
- Burn the onion halves cut side down directly on the element or burner until nicely singed. Allow them to cool a little and dice.
- Fry onions, garlic, and tofu in a good splash of oil, in a deep pot on medium heat.
- When onions soften, add corn and hot water.
- Turn off heat and allow to cool a little.
- Stir in miso and splashes of soy sauce and lime juice.
- Add kimchi (we usually add quite a bit!).
- Reheat but don’t boil your soup-keep the live guys alive!
SERVE
- Half-fill bowls with noodles then add in hot soup.
- Dress with boiled egg, bean sprouts and a wedge of lime.
