Kimchi and Potato Soup
A Refreshingly Clean and Savory Kimchi and Potato Soup
Perfect for a quick and satisfying breakfast that you can whip up and enjoy in no time! ^^
Main Ingredients- 1 cup chopped well-fermented kimchi (including juice)
- 1 medium potato
- 3 cups broth (anchovy-kelp broth or rice water)
- A little bit of onion (about 1/4)
- A little bit of green onion (about 1/4 stalk)
Seasoning- 2 Tbsp soup soy sauce (adjust according to kimchi’s saltiness)
- 2 Tbsp soup soy sauce (adjust according to kimchi’s saltiness)
Cooking Instructions
Step 1
In a pot, combine 3 cups of broth (or rice water) and 1 cup of finely chopped kimchi. Bring to a boil over high heat. It’s important to let the kimchi simmer until it breaks down and releases its savory flavor.
Step 2
Wash the potato thoroughly and slice it thinly into half-moon shapes, about 0.5 cm thick. Slicing them thinly helps them cook faster and absorb the soup’s flavor better.
Step 3
Once the kimchi has softened and its flavor has infused the broth, add the sliced potatoes and continue to cook. When the potatoes are nearly tender, add the thinly sliced onion (optional) and the diagonally sliced green onion. Simmer for a little longer. Be careful not to overcook the vegetables until they become too mushy.
Step 4
Add 2 Tbsp of soup soy sauce to season. Since the saltiness of kimchi can vary depending on its type and fermentation, taste and adjust the amount of soup soy sauce as needed. You can also add a pinch of salt if necessary.
Step 5
Once all ingredients are tender and the flavors have melded well, turn off the heat and serve. This soup is a hearty and delicious meal when enjoyed with a bowl of warm rice.
