Kimchi Mushroom Soup - T&T, OR
A past co-worker told me different ways her mother would use kimchi. Her family came from Korea, though my ex co-worker was raised in the USA. My family would also make kimchi soups, since a number of us LOVES kimchi and it's an effective way to use up old or spare kimchi. This recipe is based off a basic Kimchi soup recipes that my family and her family would make. Of course, I had to do my own thing, but that seems par for the course when it comes to Korean cooking. This recipe is very easy, inexpensive, fast, and filling.
6 medium to large mushrooms, sliced
1 to 2 cups kimchi, rinsed, squeezed, and cut into small pieces
1/4 cup sweet onion, diced (more or less may be used according to your taste)
4 1/4 cup water *
3 cubes or teaspoons chicken bouillon *
Kimchi juice (the juice that the kimchi rests in)
Cooked rice (I used plain white rice), warmed
Heat the water in a medium sauce pot and add the bouillon. Toss in the mushrooms and onions. Bring the pot to a simmer and stir occasionally. Cook for a few minutes and add the kimchi. (If the kimchi isn't rinsed, it might make the soup too spicy.) Stir and cover. Cook for 5 to 15 minutes. You may cook for longer if you wish. Dish out the soup and have the kimchi juice and rice separate. Each person can then add the amount of kimchi juice and rice that they prefer. (I took less rice but more kimchi juice in my soup than Mr. Frugal took in his.)
* If you wish to use premade chicken broth: use 3 cups of broth and 1 1/4 cups water.
6 medium to large mushrooms, sliced
1 to 2 cups kimchi, rinsed, squeezed, and cut into small pieces
1/4 cup sweet onion, diced (more or less may be used according to your taste)
4 1/4 cup water *
3 cubes or teaspoons chicken bouillon *
Kimchi juice (the juice that the kimchi rests in)
Cooked rice (I used plain white rice), warmed
Heat the water in a medium sauce pot and add the bouillon. Toss in the mushrooms and onions. Bring the pot to a simmer and stir occasionally. Cook for a few minutes and add the kimchi. (If the kimchi isn't rinsed, it might make the soup too spicy.) Stir and cover. Cook for 5 to 15 minutes. You may cook for longer if you wish. Dish out the soup and have the kimchi juice and rice separate. Each person can then add the amount of kimchi juice and rice that they prefer. (I took less rice but more kimchi juice in my soup than Mr. Frugal took in his.)
* If you wish to use premade chicken broth: use 3 cups of broth and 1 1/4 cups water.