Kimchi Soup
A quick, warming Korean-style soup made with tangy kimchi, radish, and carrot in a savory broth. Ready in about 20 minutes, perfect for a fast weeknight meal.
- Total time
- 20 min
- Servings
- 2
- Calories
- 120
- Protein
- 3g
Ingredients
- 1.5 cups kimchi
- 1 cup radish
- 1 medium carrot
- 4 cups vegetable broth
- 1 tbsp soy sauce
- 1 tsp sesame oil
Instructions
- 1
Thinly slice the 1 cup radish and 1 medium carrot into matchsticks. If your kimchi is in large pieces, chop it into bite-size pieces.
- 2
Heat 1 tsp sesame oil in a pot over medium heat. Add the kimchi, radish, and carrot; sauté until the kimchi is fragrant and the vegetables start to soften, about 3 minutes.
- 3
Pour in 4 cups vegetable broth and 1 tbsp soy sauce. Bring to a boil, then reduce heat and simmer until the radish is tender, about 10 minutes.
- 4
Taste and adjust seasoning with salt or extra soy sauce if needed. Serve hot, garnished with sliced green onion if you have it.
Tools you’ll need
- pot
- knife
- cutting board
- measuring cups
- measuring spoons
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