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How to Make Kimchi Soup

Miso Kimchi Soup


  • Total Time: 40 minutes
  • Yield: 0 people 1x

Description

I learned how to make kimchi soup purely by accident. This Asian soup is full of flavors from all over the world but yet it proves to be incredibly simple with just a few simple techniques!


Ingredients

Scale

Marinade for Shrimp

  • 1 lb Skin On Shrimp
  • 2 tbsp Lemongrass
  • 3 Garlic Cloves
  • 1 inch Knob piece of ginger
  • 2 tbsp Cilantro
  • 1 Chili or Serrano or Jalapeno Pepper (Feel free to leave out ot add more in)
  • 1 Lime (Zested and Juiced)
  • 2 tbsp Avocado Oil (Can be replaced with Olive oil or Coconut Oil)

Soup

  • 1 tbsp Avocado Oil
  • 2 Shallots (Sliced)
  • 1 1 inch knob of ginger (Minced on Microplane)
  • 4 garlic cloves (Minced on Microplane)
  • Chili Oil (See Note)
  • 1 Cup Shiitake Mushrooms (one of the containters they come in is fine)
  • 1 quart Vegetable Broth (See Note)
  • 3 Tbsp Miso Paste (See Note)
  • 1/4 Cup Low Sodium Tamari (or soy sauce)
  • 1 tsp Toasted Sesame Oil (See Note)

Finishing Touches

  • baby bok choy
  • Nori or Dried Seaweed (Torn up)
  • Chili Oil
  • 7 Minute Eggs
  • Scallions (Sliced)
  • Toasted Black Sesame Seeds
  • Chili Oil (To Taste)
  • 1 pint Kimchi (See Notes)

Instructions

Marinade

  1. Combine all the ingredients of the marinade in a food processor or a blender, except the shrimp. Combine until well processed. Toss shrimp with the marinade and allow to stand for 15-20 minutes.

Soup

  1. Add avocado oil to a soup pot and turn the heat to high. (See Note)
  2. Add the shrimp once the oil is warmed up and sear the shrimp until nice and golden brown and almost charred. Give it about 5-7 minutes total.
  3. Remove the shrimp and set aside. Lower the heat to a low-medium heat.
  4. Add in the remaining oil. Add in shallots, mushrooms and chili oil. Sautee until mushrooms and shallots are slightly browned and tender. About 10 minutes.
  5. Add in your ginger, garlic and broth. Increase heat to high and allow to come to a boil.
  6. Once the soup has reached a boil, lower the heat to a simmer and add in kimchi, miso paste, soy sauce or tamari and sesame oil. Allow everything to simmer for 10 minutes.
  7. TASTE! This is the crucial step of figuring out what exactly the soup needs! Does it need more soy? More miso? More lime? Taste and adjust! You know the flavors you like so adjust as YOU see fit.
  8. If you are adding in greens, add in the bok joy and dried seaweed at this point.
  9. Garnish with any necessary garnishes. Enjoy!

Notes

  1. You can omit the chili oil if you like.  Additionally, you can just add in red chili flakes if you do not have chili oil.
  2. You can use a nice miso broth or just a plain vegetable broth is great too.  I find chicken broth can work but sometimes it fights the flavors in the soup and overpowers it.
  3. When you add in the miso paste, continue tasting the soup as you cook it.  Sometimes you could want more miso, sometimes less.  Start with 2-3 tablespoons and then continue from there.
  4. The toasted sesame oil really makes a difference.  A toasted sesame oil vs a regular sesame oil is way more powerful and extremely flavorful.
  5. All stoves are different, what is high for me may need to be medium high for you depending on the stove.  You want the oil to be super hot so you can extract all the flavor out of the shrimp. Contrary to popular belief…most of the flavor of shrimp is in the shells. 
  6. 1 store bought jar of kimchi is plenty!  Just make sure you trust the company!
  7. The nutritional portion is to be used as a guide.  Values can be misleading.
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Category: Soup
  • Cuisine: Asian Fusion
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