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Kimchi Soup

Kimchi Soup

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Serves 4 (serving size: 1 1/2 cups)

The probiotic benefits of kimchi are part of what makes this Korean staple such a hot commodity right now. Not only do you get the gut boost from fermentation, but the cabbage is also a natural prebiotic, making it even better for you. But serve it in a warm soup, and it becomes a hearty winter dish that’ll warm you from the inside out.


  • 1 tablespoon toasted sesame oil
  • 1 cup scallions, sliced (from 8 scallions)
  • 2 tablespoons garlic cloves, sliced (about 4 garlic cloves)
  • 1 (1-in.) piece fresh ginger, peeled and minced
  • 1 (32-oz.) pkg. unsalted chicken or vegetable broth
  • 2 tablespoons lower-sodium soy sauce
  • 1 to 2 tablespoon gochujang
  • 7 ounces silken tofu, cut into 4 1/2-in-thick x 3 1/4-in.-long slices (from [14-oz.] pkg.)
  • 1 1/2 cups kimchi
  • 1/4 cup chopped fresh Korean chives or garlic chives (optional)

Nutritional Information

  • Calories 117
  • Fat 5g
  • Satfat .5g
  • Unsatfat 3g
  • Protein 8g
  • Carbohydrate 11g
  • Fiber 1.5g
  • Sugars 2g
  • Added sugars 0g
  • Sodium 876mg
  • Calcium 7% DV
  • Potassium 8% DV

How to Make It

Step 1

Heat oil in a Dutch oven over medium-high; add scallions, garlic, and ginger. Cook, stirring often, until soft, about 3 minutes.

Step 2

Add broth, soy sauce, and gochujang; bring to a boil. Reduce heat to low, and add tofu and kimchi, stirring once, until heated through, about 3 minutes. Sprinkle with Korean chives, if desired.

Watch the video: How to make Kimchi Stew Kimchi Jjigae (June 2022).


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