Kimchi-Kale-Chicken Soup Recipe

Name: Kimchi-Kale-Chicken Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 chicken thighs or breast, ideally use a drumstick with the bone still in.; 2 cloves garlic roughly chopped; 1/2 inch fresh ginger root thinly sliced; 4 leaves curly kale chopped; 5 mushrooms fresh or reconstituted shittake, sliced; 2 carrots sliced; 1 lemon; 1 cup cooked rice I use a wild and brown mix; 3 tablespoons soy sauce or to taste; 2 tablespoons sesame oil; 1 dash freshly ground black pepper; 2 tablespoons miso soybean paste; 1 tablespoon Gochujang base Korean red; 1/2 cup kimchi napa, cabbage, chopped, you can get a small jar of it from many mainstream grocery stores. It probably won't taste very good but I use it in a pinch.; 1/3 cup brine from the kimchi; 6 cups water less water will make for a stewier soup.

Servings: persons

1 chicken thighs or breast, ideally use a drumstick with the bone still in.
2 cloves garlic roughly chopped
1/2 inch fresh ginger root thinly sliced
4 leaves curly kale chopped
5 mushrooms fresh or reconstituted shittake, sliced
2 carrots sliced
1 lemon
1 cup cooked rice I use a wild and brown mix
3 tablespoons soy sauce or to taste
2 tablespoons sesame oil
1 dash freshly ground black pepper
2 tablespoons miso soybean paste
1 tablespoon Gochujang base Korean red
1/2 cup kimchi napa, cabbage, chopped, you can get a small jar of it from many mainstream grocery stores. It probably won't taste very good but I use it in a pinch.
1/3 cup brine from the kimchi
6 cups water less water will make for a stewier soup.

1
Place chicken, roughly chopped garlic cloves, ginger, and at least 4 cups of water into a pot (I use a sauce pot when I'm cooking for one person.) Squeeze the lemon juice into the pot. Add pepper. The stove should be on high, setting your pot to boil.
2
Add in all other ingredients, and let the pot boil. I generally add another few cup of water, as the soup boils down. I let the soup boil until the miso, hot pepper and rice have a chance to create a nice glutinous soup stock, and the pieces of kimchi are almost translucent. The nice green color of the kale will fade, but even with boiling, the kale will remain crunchy. If you don't like your kale a little tough, I suggest brining it before you start the soup (boiling it in salt water for a few minutes.)
3
I don't generally time how long I get the soup boil for, but about 30-40 minutes should be enough. Again, this is homestyle, and Korean cuisine (at least the way my grandmother makes it) relies more on tasting thoroughout the cooking process that set amounts of time.
4
Serve hot, with a very cold glass of water or barley tea. You will sweat buckets while eating this, and you might upset some with the pungent garlic-y smell, but it's worth it - it's for your health! I've found this soup and eating kimchi will help vigorously chase the common cold, or whenever your immune system needs a kick in the butt. Kimchi is actually probiotic, much like kombucha.

407

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 chicken thighs or breast, ideally use a drumstick with the bone still in., 2 cloves garlic roughly chopped, 1/2 inch fresh ginger root thinly sliced, 4 leaves curly kale chopped, and more.

Yes, Kimchi-Kale-Chicken Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Kimchi-Kale-Chicken Soup

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