Kimchi Soup

Rating: 4.22 stars
9 Ratings
  • 5 star values: 5
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0

Basic kimchi soup, healthy and easy to make. It is delicious served with rice or by itself. Enjoy it on a rainy day, your waistline will like it, too. For vegetarian, replace pork with tofu. Serve with white or brown rice, if desired.

By Ginger

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Recipe Summary

prep:
20 mins
cook:
20 mins
total:
40 mins
Servings:
4
Yield:
4 servings
Nutrition Info
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified

Directions

  • Stir water, kimchi, pork shoulder, hot pepper paste, sugar, and salt together in a pot; bring to a boil, reduce heat to medium, and simmer until meat is tender, about 20 minutes. Remove from heat and stir in green onions.

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Nutrition Facts

Per Serving:
104 calories; protein 7.2g; carbohydrates 7.1g; fat 5.5g; cholesterol 22.3mg; sodium 848.4mg. Full Nutrition
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Reviews (9)

Read More Reviews

Most helpful positive review

Deborah Alston
Rating: 5 stars
01/12/2019
I ve never had kimchi before but since being put on a special diet in December it was on my food list so I bought some at my Asian market. I only made a couple of substitutions: coconut palm sugar ham broth and coconut cream (in place of tofu). It was very good! I wanted soup but am limited in a lot of vegetables. Thanks for posting this recipe and for the reviewers suggestions. I ll definitely make this again! Read More
Helpful
(1)

Most helpful critical review

Amy KK
Rating: 3 stars
07/27/2018
It’s ok recipe. Key to kimchi soup is you squeeze the juice out and “fry” the kimchi with some oil for 5 minutes on medium high heat. You then put the rest of the ingredients in high heat until it boils. You can add tofu before boiling and that is wonderful, too. It is best if served the next day. Read More
Helpful
(4)
9 Ratings
  • 5 star values: 5
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0
Reviews:
Most Helpful Most Positive Least Positive Newest
Amy KK
Rating: 3 stars
07/27/2018
It’s ok recipe. Key to kimchi soup is you squeeze the juice out and “fry” the kimchi with some oil for 5 minutes on medium high heat. You then put the rest of the ingredients in high heat until it boils. You can add tofu before boiling and that is wonderful, too. It is best if served the next day. Read More
Helpful
(4)
Sacha Wilson
Rating: 4 stars
09/12/2018
This is a very basic recipe and very functional! The beauty of kimchi soup is that it is very versatile. I generally add diced zucchini and carrots sauteed in sesame oil along with the green onions and tofu. For a fuller flavor, use broth to substitute for half the water. It's also great if you add ramen noodles. I often substitute hoisen sauce for the sugar. And any meat will work, not just pork. Read More
Helpful
(2)
Deborah Alston
Rating: 5 stars
01/12/2019
I ve never had kimchi before but since being put on a special diet in December it was on my food list so I bought some at my Asian market. I only made a couple of substitutions: coconut palm sugar ham broth and coconut cream (in place of tofu). It was very good! I wanted soup but am limited in a lot of vegetables. Thanks for posting this recipe and for the reviewers suggestions. I ll definitely make this again! Read More
Helpful
(1)
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LawrenceDuLac
Rating: 5 stars
12/04/2018
Thoroughly enjoyed it! Can t go wrong with or without the meat! Use the paste to adjust the heat to your preference. The tofu will quickly take on the taste of the soup. Read More
Helpful
(1)
meme
Rating: 5 stars
10/26/2019
I made it following the recipe and it was delicious. Next time I may add more veggies but it was good as is! Read More
Scotty Gifford
Rating: 4 stars
02/11/2021
I made it and it was tasty but also a little more watery than I expected. I guess I was looking for a thicker sauce. any additional advice is appreciated. I do plan to make it again with Korean Spices because I used Siracha sauce the first time. Read More
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J Alan Hall
Rating: 5 stars
02/18/2019
Great soup! I had recently made the kimchi jjigae recipe and learned to saute the kimchi a bit to soften it before using in the soup and I believe that helped. Also I didn't have pork shoulder available but I did have a leftover chicken breast so cubed that. I put some cubed tofu in also though the recipe didn't call for it. Leftovers for lunch the next day was even tastier. Read More
Phoebe
Rating: 2 stars
01/27/2016
2.5 This was just okay for me. Since hot pepper paste is not something I have on hand I substituted some roasted pepper antipasto and garlic. A wonderful cook also suggested to puree' some roasted red pepper. The directions did not say whether to drain the kimchi but there wasn't much liquid anyhow. Kimchi was tough and I had to add more salt. Read More
Mary
Rating: 5 stars
10/01/2019
Came out great. I used Tofu instead of Pork and it was super tasty! Read More
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