Kimchi soup - East Asian traditions: recipe with photos and videos

Home National soups

Kimchi soup is a great way to add variety to your daily diet. Although you can surprise your guests with such a dish, many of your friends will probably be surprised by such a treat.

Since the soup is rooted in East Asian traditions, when preparing it you cannot do without various spices, sauces and seafood. At a minimum, it may involve seaweed, soy sauce, and certainly kimchi sauce itself.

As a matter of fact, the soup got its name due to the use of the famous Korean kimchi sauce or cabbage pickled in this sauce. They are used in many recipes, which is why “kimchi” is used in the names of a huge number of dishes. The soup itself can be called not just “kimchi”, but with various prefixes - based on what additional ingredients are used in preparation. For example, noodles are always added to kimchi ramen soup.

The soup is prepared using vegetable, fish, meat or chicken broth, as well as just water. The dish is prepared quickly and easily.

There are many options for preparing soup. Since it is “folk”, there is no strict preparation recipe, and in our country it has even been adapted to our products and tastes. Still, the soup is worth preparing; it will be a bright accent against the background of the usual borscht or cabbage soup.

Asian spices are sold in specialty stores, as well as large chain stores. Very often, such ingredients are sold in Asian cafes that deliver sushi and rolls to your home.

How to make kimchi soup - 15 varieties

Kimchi soup with feta cheese
Kimchi soup with pork loin
Kimchi soup with miso paste
Kimchi soup with dried mushrooms
Kimchi soup with Chinese cabbage
Kimchi soup with bell pepper and funchose
Kimchi soup with anchovies
Kimchi soup with chicken broth and seaweed
Kimchi soup with tuna
Kimchi soup with dried seaweed and egg
Kimchi noodle soup
Kimchi soup with leek and pork
Kimchi soup with miso paste
Kimchi soup with eggplant
Kimchi soup with oyster mushrooms

Contraindications and possible harm

The benefits and harms of kimchi soup depend on the individual state of the body. It is necessary to stop using the product:

with exacerbation of gastritis and stomach ulcers;
with pancreatitis;
with intestinal colitis;
with a tendency to heartburn;
for serious diseases of the cardiovascular system;
for chronic inflammatory kidney diseases;
if you are allergic to any of the components of the soup.

The first dish is quite spicy, so it should be used with caution if you have hypertension. Pregnant women and nursing mothers should exclude kimchi from their diet; Japanese soup is not offered to children and adolescents.

Kimchi soup with feta cheese

A very easy soup to make with minimal ingredients. Moderately spicy, nutritious and healthy.

Ingredients:

Chicken broth - 500 ml
Fresh chicken egg - 1 pc.
Feta cheese - 100 g
Sesame seeds - to taste
Soy sauce - 50 ml
Kimchi sauce - 10 g
Spices - to taste
Green onions - to taste

Preparation:

Pour soy sauce and kimchi sauce into the hot broth. Add fish concentrate if desired. Separate the white from the yolk. Pour the protein into the broth while constantly stirring and turn off the heating of the pan.

Cut the onion into rings or feathers.

Place feta cubes on a plate and garnish with onions. Pour the prepared broth on top and sprinkle with sesame seeds.

If you don't like the feel of the seeds in the dish, you can first crush them in a mortar. They will retain their unique taste, but will not interfere.

Ingredients

(500 g)
(1-2 pcs.)
(300 g)
(1-2 pcs.)
(3 cloves)
(100 g)
(taste)

Kimchi soup is a great way to add variety to your daily diet. Although you can surprise your guests with such a dish, many of your friends will probably be surprised by such a treat.

The soup is prepared using vegetable, fish, meat or chicken broth, as well as just water. The dish is prepared quickly and easily.

Asian spices are sold in specialty stores, as well as large chain stores. Very often, such ingredients are sold in Asian cafes that deliver sushi and rolls to your home.

Kimchi soup with pork loin

A rich and satisfying soup that is quick and easy to prepare.

Ingredients:

Pork loin – 700 g
Kimchi cabbage – 200 g
Shiitake mushrooms – 50 g
Onion - 1/4 pcs.
Ground red and black pepper - 3 tbsp. l.
Tofu cheese - 200 g
Kimchi paste - 2 tsp.
Soy sauce - 4 tsp.
Garlic - 4 cloves
Green onions - to taste

Preparation:

Wash the loin and cut into strips. Heat a little vegetable oil in a cauldron (or saucepan), add kimchi paste and simmer. Then pour in soy sauce, crushed garlic and a couple of teaspoons of pepper.

Mix well. Chop the mushrooms, cabbage and onions and add to the cauldron. Add water and cook until the meat and cabbage are cooked. A couple of minutes before turning off, add pieces of tofu cheese, garnish with green onions if desired.

Tofu itself is a finished product. Therefore, it must be added immediately at the end of cooking the dish.

Description

Kimchi soup, or kimchichige,
is the most popular dish in Korea. We can say that this is the “calling card” of Korean cooking. Well, all over the world kimchi is considered a legendary dish. The recipe for spicy kimchi soup is one of the five most famous recipes around the globe. This dish was the favorite of many emperors.

Kimchi soup originated in Korea in the 17th century, when red peppers were introduced to the country. It was he who gave this dish a special spiciness. The classic kimchi recipe includes pickled cabbage, radishes and other vegetables; red hot pepper, garlic and more than twenty types of spices and herbs are added to it. Vegetables and spices undergo a process of fermentation and fermentation, which gives kimchichiga its special taste and aroma.

Kimchi soup has great nutritional value. It is rich in minerals, calcium, phosphorus, iron and a wide variety of vitamins. Korean scientists have long proven that the unique composition of kimchi helps treat diseases such as obesity and stomach cancer. It is also believed that kimchi slows down the aging process of the body. Many ladies will like this dish because it is considered dietary: the calorie content of the soup is only 64 kcal.

Homemade kimchichige is very rich, spicy and satisfying. You can prepare it very quickly, since we will use ready-made kimchi. You will only need to fry fresh vegetables with meat and simmer them a little.

Many people specifically travel to Korea to learn how to cook kimchi soup (kimchichige) the same way the Koreans do. However, do not rush to buy a plane ticket, because our recipe with photos will tell you step by step about all the nuances of preparing this soup at home no worse than Korean chefs.

Kimchi soup with miso paste

The soup is made with water, not broth. Therefore, preparation takes just a few minutes, and the result, as always, is excellent.

Ingredients:

Miso paste - 4 tsp.
Fresh chicken egg - 1 pc.
Granulated fish broth - 1 tbsp.
Kimchi sauce - 4 tsp.
Dried seaweed - 5 g
Thawed seafood (mussels, squid) - 20 g
Soy sauce - 4 tbsp.
Tofu cheese - 100 g
Sesame - to taste

Preparation:

Boil 1 liter of water. Beat the egg until smooth.

Cut the cheese into small cubes. Add miso paste to boiling water and stir until dissolved, then add soy sauce and kimchi sauce. Add seafood, egg and cheese, bring to a boil and simmer for two minutes. Add seaweed and sesame seeds.

Kimchi soup with dried mushrooms

Light mushroom flavor with the spiciness and spiciness of Korean cuisine. Another quick recipe that can take root in your family.

Ingredients:

Kimchi sauce - 1 tbsp. l.
Fresh chicken egg - 1 pc.
Dried mushrooms - 10 g
Wakame seaweed – 10 g
Tofu - 100 g
Soy sauce - 2 tbsp. l.

Preparation:

Pre-soak dried mushrooms and seaweed in warm water for a couple of hours. When they soften, drain the water and cut the mushrooms into slices.

Pour 500 ml of water into a saucepan, add mushrooms and bring to a boil. Then add all the spices and sauces. Squeeze the seaweed and add to the soup. Add tofu pieces there. Separate the egg white, shake and add into the soup in a thin stream while stirring constantly, turn off after a minute. Garnish with green onions if desired.

Be careful with spices! In Asian cuisine, it is customary to eat very spicy food, which, if we are not used to it, can cause an unpleasant reaction. Add spices, constantly tasting the dish. But still make it a little spicier than you are used to to understand the taste.

"Gooks" and "tans"

Korean soups with such suffixes in their names are rich and busy: they take hours, and sometimes days, to prepare. They are not as thick as tige, but no less filling. And they are often served with boiled rice.

Hemultan

The seafood king hemultan has gained unexpected fame among the residents of Sakhalin: it is cooked here no less often than borscht. And - just don’t draw parallels! - considered the ideal Korean hangover soup.

This is understandable. The more fish and seafood that goes into hemultan, the better. But the gifts of the world's oceans are so generous with essential amino acids and taurine that they literally restart the body and consciousness. The recipe served at Koreana includes perch with squid, shrimp and two types of mussels: it's not a shame to brag in Korea. Well, or on Sakhalin.

Kalbitan

The great and mighty beef ribs, which are essential to Korean barbecue, can be found in this soup. The main secret is to bring the garlic-flavored meat to such a tender state that it could be eaten with a spoon. Cooking involves constant straining: the broth should be clean and golden-opal in color.

The meat is accompanied by noodles (preferably glass) and an egg. It is not customary to overload kalbitan with vegetables: just add green onions. This soup is rarely prepared as spicy and is often served at weddings.

Solontan

The closest relative of kalbitan and a Seoul specialty. Solontan is cooked long, hard and slowly from specific parts of beef - head, hooves, carcass, entrails and bones. The origin of Solontan is mysterious and almost mystical. There is a legend that this soup is not simple, but ritual, invented during the Joseon Dynasty. In early spring, solontan was prepared from a sacrificial cow - it was brought as a gift to the altar to the gods of the harvest and grains. At the end of the ritual, the monarch and his entourage consumed a portion of soup.

Solontan generally remained a privilege of the nobility for a long time, but gradually left the court menu. In Korean homes and taverns, they began to prepare it 24 hours in advance, stirring it evenly from early morning until midnight. Nowadays, such extreme measures are not used, but it is still customary to cook solontan in advance. Thanks to this speed, solongtang is especially popular among Korean office workers who are always in a hurry. So, when ordering a portion, be prepared to receive your order almost immediately.

As in the case of kalbitan, all modern recipes for solontan are laconic. At Koreana, for example, we limit ourselves to pieces of beef, aromatic herbs and coriander.

Tampon

Champon is another example of the friendship of peoples, one of the most popular dishes at the intersection of Korean and Chinese cultures. According to one version, Chinese migrants in Nagasaki, Japan intended this soup to be dazzlingly fiery, but today's recipes vary in spiciness. According to another version, it was in Korea that they began to add wheat, paprika and assorted seafood - squid, mussels and shrimp.

The Koreana menu has more than 15 types of soups - from cold to piping hot, spicy and practically without any hot spices.
We prepare them with soul to please every guest of our restaurant chain or delivery customer. Share material

Kimchi soup with Chinese cabbage

A spicy soup made from fried meat. Hearty and nutritious.

Ingredients:

Pork – 150 g
Funchoza – 30 g
Kimchi sauce - 10 g
Chinese cabbage – 150 g
Cherry tomatoes - 6 pcs.
Onion - 1 pc.
Green onions - to taste

Preparation:

Cut the meat into small cubes, fry it in a deep frying pan with a small amount of oil. Chop the onion and add to the meat. Cut the tomatoes into halves or quarters and add to the pan.

Soak the noodles in cold water for ten minutes.

Chop the cabbage and add to the pan, followed by the kimchi paste. Drain the noodles and add to the remaining ingredients. Simmer a little and fill everything with 600 ml of water, add soy sauce if desired.

Preparing cabbage

Kimchi is fermented vegetables. They can be bought ready-made. But they are not always available for sale in the nearest store, and not every housewife wants to travel all over the city in search of them. In addition, the quality of products is sometimes far from expectations.

Usually, Chinese (Beijing) cabbage is used to make kimchi. And you can find it fresh in almost any supermarket. We will ferment it ourselves - the recipe is quite simple. In addition, you can easily adjust the spiciness of the product. When buying already fermented cabbage in the store, you have to make peace with the existing taste. But not everyone respects overly spicy dishes.

We will need:

A head of Chinese cabbage.
Salt.
Powdered coriander, paprika, hot red pepper.
Garlic.

Let's prepare kimchi:

Dilute a fairly large amount of salt in cold water (you should get a strong brine).
Wash the cabbage, cut it in half lengthwise, put it in a bowl or pan and pour in brine so that it completely covers it. Cover the top with a plate, press down with pressure and leave in the refrigerator for two days.
We will separate the cabbage into separate sheets and rinse them well with running water.
Let's prepare a hot paste (kankochi) from garlic and the indicated seasonings. The amount of ingredients depends on the desired spiciness. The paste can be made either very spicy or quite soft.
Brush each cabbage leaf with paste.
Place in a bowl and place in the refrigerator again for 2 days.

The recipe, as you can see, is not at all complicated. Therefore, if you don’t know where to buy kimchi vegetables, this is not a reason to refuse to prepare a delicious and unusual soup.

Kimchi soup with bell pepper and funchose

Hearty, nutritious soup with a lot of meat and meat broth. Thick and rich, but moderately spicy.

Ingredients:

Bell pepper - 1/4 pcs.
Funchoza – 20 g
Pork – 300 g
Beijing cabbage kimchi - 300 g
Broth – 500 ml
Onion - 1 pc.
Chili pepper - 1/4 pcs.
Garlic - 1 clove
Green onions - to taste

Preparation:

Cut pork and cabbage into cubes. Chop all other vegetables as thinly as possible.

Heat the oil in a cauldron or thick-walled pan and fry the meat and cabbage in it. After ten minutes, add both types of onions. Pour hot broth into the pan, followed by chopped bell pepper. After a couple of minutes, add funchose and cook for another five minutes. Turn off the soup and pour into bowls. In each, place a couple of pieces of hot pepper (if desired), grated garlic and onion feathers.

Features of preparing Korean first courses

Many people mistakenly believe that the cooking features of many dishes are borrowed from Japan or China. There is no point in denying some similarities, but the following is characteristic of Korean cooking:

Use only fresh products; heat treatment for a short time is allowed only in some cases. Dishes that have been overcooked or even slightly burnt are not eaten.
The use of a large number of spices, resulting in a tart pungency. Koreans use chili peppers, garlic and onions in large quantities. These spices are added to both meat and vegetables. Coriander is most often used in vegetable salads. That is why Korean salads have a characteristic smell and taste.

Rice in any form! This cereal is consumed in almost any form: boiled, stewed, made into flour from which signature national noodles are made.
Eating large amounts of soy and legume products. Soy sauce, sesame oil, and bamboo shoots are widely used.
Meat consumption is kept to a minimum. If meat dishes are prepared, it is either pork or poultry (chicken).

You can try the national cuisine of Korea when visiting this country or in national Korean restaurants. But don’t despair, even if traveling is not part of your plans - you can always prepare any national delicacy yourself at home. One such traditional dish is kimchi soup. The basis of this soup is made up of pickled vegetables, mostly Chinese cabbage. Each housewife has her own characteristics and secrets of preparing this dish in her kitchen, but the basic recipe has remained virtually unchanged for several centuries.

Kimchi soup with anchovies

Ingredients:

Tofu cheese - 100 g
Pork – 150 g
Dried seaweed - 4 plates
Dried anchovy - 6 pieces
Onion - 1 pc.
Korean cabbage kimchi - 100 g
Hot pepper sauce - 1 tbsp. l.
Shiitake mushrooms – 50 g
Garlic - 2 cloves
Green onions - to taste
Chili pepper - 2 pcs.
Ginger root – 10 g

Preparation:

Pour 3 cups of cold water into a saucepan, add dried anchovies and seaweed, cook for an hour. Cut the meat into cubes, cover it with grated garlic and ginger, sugar and pepper to taste, also rub in pepper paste and marinate for half an hour.

Strain the finished broth, discard the kelp and anchovies. Cut the chili pepper, both onions, and mushrooms into strips. Cut the cheese into cubes.

In an empty pan, fry the meat in a little oil, then add the mushrooms. Fry a little and add kimchi cabbage along with the released juice. Stir, pour in broth. When it boils, add onion and tofu. When serving, sprinkle the soup with green onions and pepper.

It is customary to serve spicy Korean soup with separately cooked rice. It reduces the spicy and salty sensation of the broth.

Kimchi soup with chicken broth and seaweed

Soft, light and very tasty soup.

Ingredients:

Chicken broth - 500 ml
Soy sauce - 50 ml
Kimchi paste - 2 tbsp. l.
Dried seaweed - 5 plates
Tofu cheese - 100 g
Green onions - to taste
Ginger, garlic - to taste

Preparation:

Add kimchi paste, soy sauce to hot chicken broth and bring to a boil. Crush the ginger and garlic and add it to the broth, after a couple of minutes add the seaweed plates and tofu cheese, after three minutes turn it off and let it brew.

Before serving, sprinkle with green onion slices.

Kimchi soup with tuna

Soup recipe using ready-made kimchi cabbage - spicy Chinese pickled cabbage. Fast and effective.

Ingredients:

Tofu cheese - 100 g
Kimchi – 400 g (+ 50 ml brine)
Dried kelp - 5 plates
Dried anchovy - 6 pcs.
Canned tuna – 100 g
Korean hot seasonings - 1 tbsp. l. (doenjang and gochujang)
Onions - 1/2 pcs.
Hot pepper pod - 2 pcs.
Garlic - 3 cloves
Green onions - to taste
Ground red pepper - 2/3 tbsp.
Salt, sugar - to taste

Preparation:

Cut the kimchi cabbage into slices, pass the garlic through a press.

Chop the onion thinly, into half rings. Cut tofu into cubes, onion and pepper into slices.

Add anchovies and seaweed to 600 ml of boiling water, then strain.

Heat a little vegetable oil in a frying pan and fry the kimchi with garlic for five minutes. Then transfer to the prepared anchovy broth. After boiling, pour in the kimchi brine, add onion, tofu, all seasonings, and tuna. Bring to a boil again. Add sugar, salt, black pepper, green onions and chili. Boil for five minutes. Serve with rice.

Kimchi tige

RECIPE

Pour vegetable oil into a saucepan or small saucepan, add onions, cut into strips, and champignon mushrooms.

After frying for two minutes, pour in the miso broth and let it boil.

After boiling for a minute, reduce the temperature and add the tuna, cut into strips. Cook for two minutes.

The soup is ready. Now add salt or soy sauce to taste.

Transfer the finished soup to a plate and garnish with white sesame seeds and green onions, serve with a bowl of hot boiled rice.

Bon appetit!

Spicy beef soup (Kimchi chige) with video

Tige is a classic dish in traditional Korean cuisine. In the homeland of this dish, probably not a single dinner is complete without it. Tige is, in a way, a stew with meat and vegetables, or even something like a thick soup (with a lot of gravy if you like). The meat most often used is beef or pork (this dish is also prepared with seafood). When preparing it, traditional Korean seasonings are used - soybean pastes (gochudyan, dendyan, twendyan), red chili pepper flakes (kochukaru), soy sauce, sesame oil, rice wine, garlic. The dish itself is called by the name of the soybean paste, for example, tige with Kochudyan paste - Kochudyan tige. In the names of numerous variations of this dish, the name of the main ingredient is added - for example, tige with kimchi - Kimchi tige (you can make kimchi cabbage at home).

Since it is believed that hot red chili peppers appeared in Korean cuisine during the reign of the Lee Dynasty, i.e. state of Joseon (Korean: 조선), it was during those times that the final recipe for this ancient Korean dish was formed. Dish Kimchi tige

truly “fiery” - it will warm you up perfectly in the winter cold. After a long stew in the sauce, the meat turns out very tender. It takes a long time to prepare, but it's worth it. At least on holidays you can pamper your family and guests with this aromatic dish.

Ingredients (for 3 servings):

kimchi cabbage - 200 g,
lean beef – 500 g.

For the sauce:

Kochudyan pepper paste – 0.5 tbsp.,
Korean chili flakes (kochukaru) – 0.5 tbsp. (or to taste)
Shaoxing rice wine – 1 tbsp.,
sesame oil – 1 tbsp.,
light soy sauce – 0.5 tbsp.,
water – 250 ml,
garlic – 1-2 cloves,
ground black pepper – 0.25 tsp.

The recipe for this dish is very simple, albeit long. But this is not a problem either - if you have a multicooker, this will simplify the process.

Rinse lean beef, without tendons and cartilage, dry with a paper towel and cut into small pieces the size of a large walnut. You can use any meat (pork, lamb, poultry). Depending on the type of meat chosen, the cooking time will vary.

Prepare the stewing sauce - place Kochudian pepper paste, Korean chili flakes (kochugaru), Shaoxing rice wine, sesame oil, light soy sauce, ground black pepper, garlic (peel and pass through a garlic press) into a bowl of suitable volume. Add water and stir the contents.

ADVICE:
For this dish, it is best to use sauerkraut, which has a fermentation period of at least 2 months. Those. aged, not just cooked. In this case, the amount of soy sauce can be either reduced or eliminated altogether. The cabbage is quite salty, and you can add soy sauce to the future dish.

This dish is usually prepared in thick-walled ceramic (or stone) dishes.

Place kimchi sauerkraut (cut into small pieces) at the bottom of the bowl.

Then place the pieces of meat on top and pour over the prepared stewing sauce.

Place the container on the fire, cover with a lid and bring the liquid to a boil.

Then reduce the heat to very low and cook, stirring occasionally (to prevent burning), for at least 5 hours. If beef is used in the dish, the stewing time is from 5 to 8 hours. The beef will be ready in 5 hours, but the additional simmering time will make it even more juicy and tender.

ADVICE:
If you use a clay pot when preparing a dish, you should not immediately turn on high heat - the pot may crack. The temperature should be raised gradually from low to medium, at intervals of about 5 minutes. If the pot is completely covered, then it can be used immediately. If the pot is only poured from the inside, it is better to soak it in hot water for 30 minutes before use, then wipe the outside. If the pottery is new and you intend to cook in it for the first time, then you should read the instructions for the pot and follow the manufacturer’s recommendations for first use.

If desired, 20 minutes before removing the pot from the heat, you can add sliced zucchini and slices of firm tofu to the dish.

Serve the finished dish hot; you can garnish it in a plate with chopped green onions and a pinch of sesame seeds. Kimchi chiga is served with boiled white rice and, of course, the favorite panchang (Korean: 반찬) or literally “side dish” - various, usually vegetable snacks in small bowls.

Best wishes, Your Corshop.

INGREDIENTS (for 2 servings): lean pork (neck) - 200 g, kimchi cabbage - 200 g, green onions - 1 arrow, firm tofu - 200 g, Gochudian paste - 1 tbsp, white sugar - 1 tsp .,water - 600 ml.

Rinse the pork and cut it into small cubes, say 2 by 2 cm. Cut the Kimchi cabbage into small pieces, commensurate with the pieces of meat.

Rinse the green onion and a piece of tofu. Cut the tofu into cubes, like meat. Separate the white part from the green part of the green onion. The white part is not useful in this recipe, but cut the green part into 2 cm pieces, and a couple of pieces into rings (to decorate the soup). Place pieces of pork and kimchi cabbage (along with brine), Kochudian paste and white sugar in a saucepan.

Pour water into a saucepan, put it on the fire and bring the liquid to a boil. Reduce heat to medium, cover and simmer for 30 minutes. Add the tofu cubes to the saucepan, bring the liquid back to a boil, reduce the heat to medium-low and simmer for another 10 minutes. Add the green onion pieces to the soup and remove the saucepan from the heat.

What is kimchi soup? This is a spicy first course made with kimchi sauerkraut. Today it is a real delicacy - tasty, moderately spicy and rich. Making this soup is not at all difficult. And if you were unable to get hold of Korean cabbage, you can take fresh vegetables and kimchi paste.

Kimchi soup is one of hundreds of Asian dishes. True, its origin continues to be disputed between Japan and Korea. The soup is named so precisely because the sauce of the same name is used in its preparation. But other dishes are also flavored with it, so the soup is not just called “kimchi”, but different prefixes are added to this word, depending on what additives are used.

The main ingredients that make up kimchi soup are soy sauce and seaweed.

The dish can be cooked in any broth or even just water. There are many options here and there is no clear recipe.

This dish is unusual in taste for us, but at the same time it is very appetizing and healthy. By the way, Japanese residents cannot imagine their breakfast without a hot dish, just as we cannot imagine the morning without a cup of coffee. They believe that a light soup for breakfast is the key to good health and longevity. Indeed, kimchi soup has a beneficial effect on the digestive system, stimulates brain function, improves memory and strengthens the immune system. It is called a real elixir of youth, and the scientific magazine Health included kimchi soup in the list of “The Healthiest Food in the World.” Only people with stomach ulcers should refrain from eating this dish.

Kimchi soup is served hot in wide tureens. First you need to drink the liquid in small sips, and then use chopsticks to remove the remaining ingredients.

Kimchi soup with dried seaweed and egg

Very quick and easy to prepare soup. The spiciness can be adjusted during cooking.

Ingredients:

Chicken egg - 2 pcs.
Chicken meat - 100 g
Ready dried seaweed - 10 g
Kimchi paste - 1 tbsp. l.
Spices (ginger, garlic, pepper) - to taste

Preparation:

Cut the chicken meat into small cubes and place in a frying pan with oil. Fry a little, add kimchi paste and simmer for another two minutes. Pour boiling water over and cook until the meat is done. Beat the eggs with a fork and pour into the soup in a thin stream, stirring constantly until they turn into flakes. Turn off and pour into plates. Place dried seaweed cut into strips on top (the packaging should say “ready to eat”).

Chemical composition and calorie content

The value of soup is determined by its chemical composition - the dish has great benefits for the body. Kimchi contains:

B vitamins;
lactic acid bacteria;
ascorbic acid;
iron and zinc;
potassium and selenium;
cellulose;
vitamin A;
calcium;
amino acids;
flavonoids and antioxidants.

The energy value of the product is usually low - only about 17 calories per 100 g in the most dietary variations. However, the nutritional value depends on the specific recipe and ingredients used and can be significantly higher. The nutrients in the soup are mainly represented by proteins - about 2.3 g. Carbohydrates and fats take up another 1.3 g and 0.5 g, respectively.

Attention! A low-calorie first course is often recommended to be included in weight loss diets.

Kimchi noodle soup

A variation of kimchi soup, more commonly known as kimchi ramen. Its distinctive feature is the addition of noodles.

Ingredients:

Chicken meat (half carcass) - 900 g
Fresh carrots - 2 pcs.
Onion - 1 pc.
Garlic - 1 head
Ramen noodles (Chinese wheat noodles) - to taste
Nori leaves - 5 pcs.
Kimchi cabbage – 50 g
Boiled eggs - one per plate
Spices (thyme, ginger, pepper) - to taste

Preparation:

Place the chicken in the oven along with one peeled and chopped carrot and half an onion. Bake for about an hour.

Place sesame seeds, chopped green onions and minced garlic into the pan. Pour a small amount of olive oil over everything until a mushy mass is obtained, simmer lightly, and finally sprinkle with pepper. You will get sauce.

Remove the meat from the finished chicken and place the bones in a saucepan. Send the remaining carrots (cut into several pieces) and onions there. Pour water over everything and cook for half an hour. At the end add ginger, garlic, bay leaf.

Place ready-made noodles, meat, halved egg, onion sauce, nori leaves, kimchi cabbage into a plate, pour in broth and garnish with green onions.

Asian elixir of youth

It is worth noting that the calorie content of kimchi soup is low, only about 65 calories, so it can be safely consumed by those who care about their figure. In addition, kimchi has a positive effect on digestion, and Asians consider it a kind of “elixir of youth”, because kimchi contains many vitamins and minerals - beta-carotene, vitamins A, C, E, PP, as well as group B, sodium, potassium , calcium, zinc, selenium, iron, copper, manganese. Therefore, the benefits of this soup cannot be overestimated.

However, despite its positive qualities, you should still refrain from offering kimchi soup to children - it is quite spicy and contains many different spices, which can negatively affect the child’s delicate stomach. But the dish can surprise guests, because its taste is unusual and original, and poured into plates and decorated with tofu cheese and green onions, it looks great.

Kimchi soup with leek and pork

The recipe requires little preliminary preparation - the meat goes through the marinating stage. But the result will make you rejoice and return to this dish more than once.

Ingredients:

Pork pulp - 300 g
Kimchi cabbage – 300 g
Dried anchovies - 50 g
Tofu – 300 g
Hot pepper paste (gochujang) - 2 tbsp. l.
Sesame oil - 2 tsp.
Garlic - 2 cloves
Rice wine - 1 tbsp. l.
Soy sauce - 1 tsp.
Ground red hot pepper - 1/2 tsp.
Leek - 1 stalk

Preparation:

Cut the meat into small cubes and place in a cup. Add cabbage, hot paste, oil, garlic, rice wine, soy sauce and pepper. Marinate for an hour.

At this time, set the broth to simmer: pour a liter of cold water over the anchovies and cook for 10 minutes, then strain. Add marinated meat and chopped leeks to the boiling broth.

After ten minutes, add the chopped tofu and after another ten minutes turn off. The soup is ready.

Kimchi soup with miso paste

An elementary recipe, almost a broth, and not the usual soup in our understanding. Cooking time is a few minutes.

Ingredients:

Seaweed leaves - to taste
Miso paste - 0.5 tbsp. l.
Dry fish broth - 0.5 tsp.
Kimchi paste - 0.5 tsp.
Fresh egg - 1 pc.
Black sesame - to taste

Preparation:

Pour water into a saucepan, add miso paste, stir until dissolved. Add fish concentrate and kimchi paste and mix again.

Separate the yolk from the white, add the white to the boiling soup in a thin stream. Finely chop the dried seaweed, place on a plate, pour in the prepared broth, sprinkle with sesame seeds and let sit for a couple of minutes.

Kimchi soup with eggplant

The highlight of the recipe is the addition of eggplant to the soup. Already thick, it becomes even more rich and nutritious.

Ingredients:

Pork – 150 g
Eggplants - 1-2 pcs.
Onion - 1 pc.
Kimchi cabbage – 100 g
Soy sauce - 2 tbsp.
Green onions and other greens - to taste

Preparation:

Heat oil in a cauldron and fry the chopped meat. Add onion, chopped cabbage (along with juice) and eggplant to it. Cut the eggplants into manageable pieces. Drizzle with soy sauce.

Simmer everything for at least 20 minutes, or until the meat is cooked. Then add boiling water and cook for five minutes. Add chopped herbs, turn off and pour into plates.