Kim chi soup is amazing for so many different reasons!
- You get to use up the kim chi sitting in your fridge that’s been fermenting long enough
- You get to use up ANY OTHER vegetables or meat you have or remnants of vegetables you have
Keep in mind I had Korean BBQ and hotpot before this soup came about so most of my ingredients were from those leftovers.
- Get your base going. I used my leftover samjang dipping sauce (fermented soybean, ginger, garlic, sesame oil, rice wine vinegar, gochuchang, red pepper, green onions)
- Add your tofu broth seasoning packets if you have some (umami flavors of seafood/mushroom bouillon, spices, chili oil)
- Add leftover veg, kim chi, meat etc. You literally can add whatever.
- Pour in enough water or chicken broth equivalent to whatever you want to serve. I prefer my kim chi soup hearty so I do less water than others.
- Once it’s bubbling away, season to taste with S&P, fish sauce, chili peppers, and sesame oil
- While stirring in circles in your pot (get that hurricane up in your pot without splattering), pour in your cracked eggs (crack them into a bowl first) and keep swirling. This will make your egg in egg soupy goodness.
- Cut off a large corner of your soft tofu and press that into your tofu soup. Make sure you don’t crumble your tofu.
This should be called the delicious kitchen fridge cleaner! 🙂
