So, when I made kimchi for the first time I realized I had a ton of kimchi left. I went on YouTube and saw a recipe for kimchi soup and thought, hmmmmmm I'll give it go with the ingredients I have to see if it turns out well. I have to admit it's super kimchi-eee-esk. Meaning it's too much kimchi flavor for me. The chunks were also a bit big. So, I took the soup when it was cooled blended it with a can of diced tomatoes and sure enough it was much smoother and less kimchi-overwhelming-flavor-esk.
Please visit the video at: http://youtu.be/tUAUPMeYFzM
| Kimchi Soup |
Ingredients:
2 cups of kimchi
1/2 carrot
1 c chopped onion
2 tbsp garlic
2 tbsp chives
1 block tofu
seasonings
*** basically add any protein and soup veggies/seasonings you want
1. Throw all that stuff in a heating apparatus (rice cooker, slow cooker, or stove top).
2. Cook for 30min, checking every 5 to 10 minutes.
3. Cool and blend (with a can of tomatoes) or enjoy as is.
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