Egg and Kimchi Soup Made with Chicken Skin and Chicken Broth

1. 1

   Heat up the strained chicken broth or chicken skin soup.

2. 2

   If you need more salt, add some, and if it tastes too strong, add some water.

3. 3

   Cut the chicken or chicken skin into thin strips, and add to the pot.

4. 4

   Cut the kimchi into pieces if it's too large.

5. 5

   When the soup starts to boil, add the kimchi.

6. 6

   You can use any green vegetables such as radish sprouts or bok choy.

7. 7

   Cut the mizuna green into 3 cm lengths.

8. 8

   When it starts to boil, turn down the heat, lightly stir the soup, and swirl in the beaten egg.

9. 9

   When the egg becomes fluffy, sprinkle with pepper to finish, and done.

10. 10

    [Referral recipe] Fluffy egg soup made with chicken broth

11. 11

    [Referral recipe] Mizuna Chinese soup made with chicken skin broth

12. 12

    [Referral recipe] Delicous side dish!

13. 13

    Mizuna and salted chicken skin stir-fry

* Per serving · 4 servings · Values may vary.

No additional tips available.