Kimchi, or korean fermented cabbage, is not only delicious but very good for you as well, as is pretty much all fermented food are. This dish here is a great way to clear away your fridge of bits and pieces of leftover veggies or meat that you cannot really make into another full dish.
So really you can use pretty much anything you want, but here’s what I did to build the soup base, and then added more things on top. This recipe serves one comfortably, and I was stuffed to the brim, to make it for more people just multiply the ingredients!
- 1 tbsp cooking oil of your choice, I used olive oil
- 1/4 cup chopped onions
- 1 clove minced garlic
- 1 carrot, chopped
- 1 stick of celery, chopped
- 6-8 baby bok choy, washed and stem trimmed
- 2 cups broth of your choice, I used chicken
- half a king oyster mushroom, sliced (or any type of mushrooms)
- 7 bundles of shirataki noodles (or however much you want to eat)
- a handful of shredded chicken, or any meat of your choice
- 2 big spoonfuls of kimchi, more or less depending on your tolerance for heat
- salt and pepper
- green onions and cilantro (optional)
- furikake (optional)
- In a pot heat the olive oil over medium, then add in the onions. Sauté until aromatic and translucent. Add to the onions garlic, continue to sauté for another 30 seconds or so.
- Add in the carrots and stir until carrots begin to soften, then add the celery. Let everything cook until semi soft.
- Add in the bok choy and stir fry until the leaves are bright and vibrant green.
- Add the broth to the mix, then lay the chicken, king oyster mushrooms, shirataki noodles and kimchi on top. Cover with some water until everything is submerged.
- Cover the pot and let it come to a boil, then turn heat down to medium-low heat and let the stew simmer for about 10 minutes.
- Uncover to check that everything is cooked, taste the soup and see if it requires more salt. Add pepper to taste, or more kimchi if the soup isn’t spicy enough for you.
- Serve soup in your bowl of choice, sprinkle on the chopped green onions and cilantro and furikake if you want. Otherwise, go ahead and consume!
Ian McEwan, Atonement