Good afternoon here we will give you a recipe kimchi soup which is appetizing The way preparing it is very not too difficult. You just need to be careful to get results from kimchi soup which has aroma and taste that can evoke our tastes.

So that the result of kimchi soup, what needs to be done is start from the type of material, next selection of fresh and good ingredients, to how to make and serving it. No need doubt if want prepare kimchi soup delicious as long as you know the tricks and how to make this dish able be serving very special.

Ingredients and seasonings used in prepare

1. Use 1 tsp plus 1 tbsp oil,
2. Use 3 ⁄4 cup brown rice or noodles
3. Take 1 small white onion, halved lengthwise and sliced into half moons
4. Prepare 1 small zucchini, trimmed, halved lengthwise and sliced 1⁄4-inch thick
5. Use 1 cup peeled and grated carrots or chopped
6. Prepare 1 1/2-2 tbsp Korean chile paste (aka Gochujang)
7. Take 3 cups vegetable broth
8. Prepare 1 cup sliced shiitake mushrooms, stemmed
9. Prepare 2 cups silken tofu, drained and cut into 8 pieces
10. Prepare 1 1/2 cups kimchi, drained and roughly chopped
11. Prepare 4 large eggs
12. Prepare 3 tbsp chopped fresh chives

Add vegetables, kimchi, soup base and water to the pot with the meat, leaving out the tofu. Use kimchi juice as part of the water if extracted. A combination of miso paste, kimchi, shrimp and shiitake mushrooms, gives this soup a super complex flavor. Cook the kimchi in a skillet until soft. (You could do this in the pot where you will make this jjigae.

How to make Kimchi Soup:

1. In a small saucepan on medium, heat 1 tsp oil. Add rice and toast, stirring constantly until opaque, 1 to 2 minutes. Add 1 1/2 cups water, increase heat to high and bring to a boil. Reduce heat to low, cover and simmer until water is absorbed and rice is cooked through, about 45 minutes. Remove from heat and keep covered for 10 minutes or you could use noodles, cook as per packet instructions and set aside.
2. In a large saucepan on medium-high, heat remaining 1 tbsp oil. Add onion, zucchini and carrots and cook, stirring occasionally, until vegetables are soft, about 6 minutes. Add chili paste and continue cooking until flavors blend, stirring frequently, about 2 minutes. Add broth and 2 cups water. Increase heat to high, cover and bring to a boil. Reduce heat to medium and simmer, covered, until vegetables are just tender, 3 to 4 minutes. Add mushrooms and tofu and simmer, covered, until mushroom
3. Are cooked, Divide kimchi among serving bowls and keep close at hand. Crack 1 egg into a small bowl and gently tip it into simmering broth. Set a timer for 2 minutes for soft yolks or 3 minutes for firmer yolks. Quickly repeat with remaining eggs. When timer goes off, ladle first egg into 1 of the bowls, doing your best to keep yolk intact. Repeat with remaining eggs in order in which you added them. Divide remaining soup among bowls. Sprinkle with chives and serve with rice or noodles
4. Done and ready to serve!

Here's how the magic happens: Heat some coconut oil in a small Dutch oven. Sear some halved Brussels sprouts and pearl onions cut-side down until they have a nice caramelized face. Cook the kimchi and pork together before adding the liquid. Use the water used to rinse rice (ssalddeumul, 쌀뜨물) as the stew base. It's commonly used for Korean stews.

relatives or to be inspiration for do culinary business. Good luck!