Oh Kimchi! You stinky stinky dish. The first time I opened my now husbands fridge, I got one strong whiff of this dish and almost passed out. In my defence, at the time, I was a total Korean food newbie, so hadn’t yet had the pleasure of tasting Kimchi. Fortunately, the amazing taste and great health benefits far outweigh the strong scent. What are these health benefits you ask? To start, Kimchi is low in calories. It is also rich in vitamins A, B and C, packs a decent amount of fiber and contains immune and digestion boosting probiotics – as much as one thousand times the amount of probiotics that yogurt has. If that’s not enough to sell you on it, it’s also said to boost your metabolism.
While Kimchi is most often served on its own as a side dish to all Korean meals, it is also used in many of my favourite Korean dishes – such as this soup. Traditionally, this soup is made using pork or spam. However, according to my meat loving Korean hubs it tastes just as good without – and of course in my opinion, it tastes better. Now if you aren’t Vegan or Vegetarian and feel the need to include meat, you can add 1 can of white tuna to add depth to the broth flavour. However I can assure you, it’s flavourful enough without.
2 cups kimchi including the juice – Make sure the kimchi you buy doesn’t contain MSG
3 tbsp low sodium soy sauce
1 tbsp rice wine vinegar
3 tbsp fresh garlic, minced
1/3 cup white onion, chopped
1/2 cup water or low sodium vegetable broth
1 cup sliced mushrooms of choice – I like to use Enoki
1/2 cup sliced zucchini
1 block or 1 cup of medium firm organic tofu, cubed
1/2 cup green onion, chopped
1) In a medium saucepan, over medium heat, add the kimchi and juice, soy sauce, vinegar, garlic, onion and water and cover. Allow to simmer for 15-20 minutes.
2) Add the mushroom and zucchini and let simmer for another 5-10 minutes.
3) Finally, add the tofu and green onions and allow to heat for a few minutes before serving. This soup is best served with multigrain or brown rice with mixed beans.