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Spicy Kimchi Miso Soup

Spicy Kimchi Miso Soup

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If you like your soup extra spicy, add a bit more gochujang (Korean hot pepper paste) or even a bit of the kimchi juice for an additional kick.


  • ¾ ounce bonito flakes (about 1½ packed cups)
  • 4 large eggs, room temperature
  • ½ cup silken tofu, cut into ½-inch pieces
  • Sesame seeds and toasted sesame oil (for serving)

Recipe Preparation

  • Combine kombu and 4 cups water in a large pot. Let sit until kombu softens, 25–30 minutes. Bring to a simmer over medium heat. Immediately remove from heat once water starts simmering; fish out kombu and discard. Add bonito flakes and stir once to submerge them. Return to a gentle boil, reduce heat, and simmer about 5 minutes. Remove from heat and let steep 15 minutes (this ensures you get the most flavorful broth, or dashi, possible).

  • Meanwhile, cook eggs in a medium pot of boiling water 6 minutes. Transfer to a bowl of ice water (ice bath) and let sit until cold, about 2 minutes. Peel eggs; set aside.

  • Strain dashi through a fine-mesh sieve into a medium bowl. Discard solids, wipe out pot, and return dashi to pot. Add kimchi and tofu and bring to a very gentle simmer. Remove from heat. Submerge sieve in liquid, add miso and gochujang to sieve, and stir to liquefy both, then press through strainer until pastes are dissolved.

  • Divide soup among bowls. Top with sesame seeds and drizzle with sesame oil. Cut eggs in half and add to bowls.

Reviews Section4 cups of water is too littleGreat recipe! Tasteful and spicy without getting too salty, great balance! Thanks!this is golden treasure from on high! i will forever cherish this recipe :)hollis5Vero Beach, FL01/24/19this was great! i couldn't serve it to the kids, but i loved it and thanks for teaching me how to make dashi broth. i'm making the broth again for another noodle bowl recipe.brushjlsolon, ohio01/11/18

How to Make Kimchi Soup

I learned how to make kimchi soup purely by accident. This Asian soup is full of flavors from all over the world but yet it proves to be incredibly simple with just a few simple techniques!

My entire family is obsessed with soups. OBSESSED. That being said I have always looked at soup as a homey and comforting occasion, never one that I would make for company.

Until, I figured out how to make kimchi soup.

This kimchi soup in particular.

Other Recipes You Might Like

This kimchi ramen is my new favorite.

I love having quick ramen for lunch.

I don&rsquot use any of the seasoning packages in the ramen, instead I make the soup base and add my own ingredients and seasonings.

Imagine this bowl of steaming and piping hot kimchi ramen on a wet, gloomy and cold winter day.

Yep, my way of fighting winter blues.

For kimchi, I wanted to share a buying tip with you.

Don&rsquot buy the bottled and mass-produced kimchi.

Buy it from your favorite Korean restaurant as they usually make them fresh in the restaurant.

Ask the waiter or cashier, they will most likely sell their kimchi to you.

If you love kimchi, don&rsquot miss out my kimchi fried rice recipe.

Easiest Way to Prepare Tasty Dwenjang Guk (Spicy, Hearty Korean Style Miso Soup)

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We hope you got insight from reading it, now let’s go back to dwenjang guk (spicy, hearty korean style miso soup) recipe. To make dwenjang guk (spicy, hearty korean style miso soup) you only need 14 ingredients and 7 steps. Here is how you cook it.

The ingredients needed to make Dwenjang Guk (Spicy, Hearty Korean Style Miso Soup):

  1. Provide 5 cups of unsalted stock (chicken, pork, beef, turkey and veg all work fine).
  2. Use 5 cups of water.
  3. Take 1/2 of an onion, cut into thirds.
  4. Take 4 of garlic cloves, peeled and crushed.
  5. Use 1/4 cup of dwenjang (or miso if you don't have dwenjang, but dwenjang is usually much more pungent).
  6. You need 2 Tablespoons of to 1/4 cup gochujang (Korean chili paste), depending on how hot you like things.
  7. Provide 2 teaspoons of sugar (to round out the flavors and the salt from the pastes).
  8. Use of salt and/or fish sauce if needed to adjust the seasoning.
  9. Provide 8 cups of leafy green veg, fresh or extruded (it'll look like a lot, but it will reduce quite a bit after cooking).
  10. Use 1-2 of fresh jalapeños or serranos if you like a little extra heat and chili flavor (optional).
  11. Take of Optional if you'd like protein (you can do one or the other, or half of each):.
  12. Use 1 pound of pork shoulder or beef stew meat cut into 1-inch cubes (optional, but it helps to have a little protein if you're going to make a meal of it).
  13. Provide of or.
  14. Get 1 package of medium or firm tofu (usually 12 to 14 ounces), drained and cut into 1-inch cubes.

Steps to make Dwenjang Guk (Spicy, Hearty Korean Style Miso Soup):

  1. Put the stock, water, onion, garlic, dwenjang, gochujang, sugar, meat and any extruded veg into a large pot (fresh veg goes in later). Bring to a boil, covered, over medium high heat (should take 15 minutes or so)..
  2. Once it's come to a boil, turn the heat down to medium low and simmer, covered, for another 20 minutes before adding any fresh veg and tofu..
  3. Simmer another 10 minutes or so, then adjust the seasoning for salt. If you've added fresh veg and/or tofu, you will almost certainly need to adjust for the water they will release into the soup..
  4. Simmer another 15 minutes with the lid askew, adjust seasoning one last time if needed, and that's it!.
  5. If you want to have it with rice, you'll want to put the rice on to cook when you leave the soup to simmer the first time..
  6. It's always yummier with kimchi. Here's my kimchi recipe (which of course you would have to have made days to weeks in advance):
  7. EXTRUDING LIQUID FROM GREENS: Just wash the greens, sprinkle them with salt, and let them sit for a couple of hours, tossing them 2 or 3 times during the process, letting the salt draw the moisture from them. After they've released the excess liquid, just give them a good swish in a big bowl full of clean water, and squeeeeeeeze all that liquid out. You can then freeze the greens for future use, or refrigerate them for 2 to 3 weeks before using..

If you find this Dwenjang Guk (Spicy, Hearty Korean Style Miso Soup) recipe helpful please share it to your friends or family, thank you and good luck.

Spicy Kimchi Stew (Kimchi Jjigae or Kimchi Chigae)

Danielle Centoni is a Portland-based, James Beard Journalism Award-winning food writer and cookbook author whose idea of a perfect day always includes butter, sugar, flour, and an oven.

Nutrition Facts
Servings: 4
Amount per serving
Calories 317
% Daily Value*
Total Fat 19g 24%
Saturated Fat 6g 29%
Cholesterol 78mg 26%
Sodium 877mg 38%
Total Carbohydrate 9g 3%
Dietary Fiber 3g 9%
Total Sugars 4g
Protein 30g
Vitamin C 3mg 15%
Calcium 205mg 16%
Iron 5mg 26%
Potassium 539mg 11%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Korea’s national dish, kimchi, is a spicy, pickled cabbage that is served as a condiment with almost every meal. Kimchi stew (kimchi jjigae or kimchi chigae) combines kimchi with other ingredients such as beef, onions, garlic, and tofu. It is meant to be eaten slowly, and it's served bubbling hot.

Fiery, hearty, and full of flavor, kimchi jjigae (pronounced kim-chee JEE-gei) is great for cold winter days, but Koreans can eat it anytime, anywhere. It's one of the most popular stews in Korea and is featured at many meals and in traditional restaurants. There's just one thing to keep in mind when you're planning to make kimchi jjigae—it is spicy. Really, really spicy. That's why it's served with a lot of white rice, to help balance out all that heat.

Kimchi Miso Soup with Asparagus, Mushroom and Black Bean Noodles

One of my absolute favourite noodle soups of all time, it has all the right tastes a bowl of noodle soup should have, it’s spicy, tangy and rich in umami. Apart from the taste, what I also like about this soup is you can literally use any vegetables you like (a great way to use up all the ends of vegetables in your fridge), or if you prefer it meaty, add cooked chicken or roasted beef etc.

I was recommended to this black bean noodle when I was searching for other gluten free noodle options. I really like its taste and it has a bit of a springy texture and it is almost impossible to over cook it, made with black soy bean, these noodles is also packed full of protein and fibre. But again, if gluten is not a problem for you, you can substitute it with any other types of noodle you prefer (you can even use spaghetti if that’s what you have) . As long as you make the soup base right, any ingredients you add in the soup will make a wonderful meal! It is also easy to be made vegan, just skip the dashi stock and use water or vegetable stock instead. And make sure the kimchi you use is also vegan.


  • 200g mixed mushrooms (I use Shimeji and Enoki)
  • 200g Asparagus, snap off the woody ends and slice lengthwise
  • 100g Black bean noodles (or rice noodle or ramen)
  • 1 cup (250ml) kimchi and its juice (I use half and half here)
  • 750ml Dashi stock (or water or vegetable stock if vegan)
  • 1 tbsp. Miso paste
  • Tamari (or regular soy sauce) to taste
  • Toastes sesame oil

Cook noodle according to package instruction, drain, keep warm and set aside.

Bring dashi stock to boil, add kimchi (and juice) and miso paste, season with tamari if needed.

Add the asparagus into the simmering soup and cook for about 3 minutes. Add mushrooms and cook for further one minute. Remove from heat.

Transfer noodles to two warm ramen bowls (or larger soup bowls), ladle the soup and vegetables on the noodles and drizzle some sesame oil on top, serve immediately.

Kimchi Soup

One of the toppings I used here was the last of the season's cherry tomatoes, roasted until caramelized. When I go to make it again, I'll reach for whatever is seasonal - now that we're deep into fall, with winter not far off, some roasted delicata squash would be great. Or, a tangle of intensely roasted leeks. On the kimchi front, if you're buying prepared kimchi and are vegan or vegetarian, have a quick scan of the ingredient list, you'll need to choose one based on your parameters.

3 tablespoons olive oil, ghee, or clarified butter
8 ounces mushrooms, sliced
fine grain sea salt

1 large onion, chopped
1 1/2 tablespoons grated ginger
1 teaspoon chile flakes
5 garlic cloves, transparently sliced
2/3 cup kimchi, drained with 2 tablespoons juice reserved
6 cups water
1 tablespoon honey or dark brown sugar
8 ounces broccoli florets
3 tablespoons miso paste, or to taste
shoyu or soy sauce, to taste
12 ounces extra firm tofu, (pan-fried / optional)

to serve: roasted tomatoes, shredded green onions, sesame seeds, shoyu, squeeze of lime or lemon

Heat the oil in a large soup pot over medium-high heat. Add the mushrooms and a pinch of salt, toss to coat, and arrange in a single layer. Cook until golden where the mushrooms meet the pan. Toss, and cook a couple more times, or until the mushrooms are deeply browned, five minutes or so. Remove from the pan and set aside.

Using the same pan, stir in the onion, adding a bit more oil if needed. Sauté the onions, and after a few minutes, stir in the ginger, and chile flakes. After another minute or so, add the garlic, and the kimchi. Sauté until the garlic is deeply aromatic. Add the water, and the honey or sugar. If you taste things now, the broth is going to be bland and lack depth. That's ok, you'll season with miso later on, and retain the beneficial properties of the miso by not letting it simmer. At this point, stir in the broccoli, and simmer for a minute, or just until the broccoli becomes bright green. Remove the soup from heat. Place the miso in a small bowl and whisk a splash of broth into it, to thin it out. Stir the thinned miso, and the reserved kimchi juice into the soup. Taste. You really need to get the balance right here. If the broth tastes a bit flat, you might need more salt, or miso, or a splash of shoyu/soy sauce.

Just before serving, drizzle the tofu with a bit of shoyu/soy sauce. Serve the soup ladled into bowls, topped with the tofu, mushrooms, and as many of the suggested toppings as you can pull together. Pictured above, cherry tomatoes (roasted), shredded green onions, and sesame seeds. You might like to finish with a squeeze of lemon or lime juice.

Spicy Miso Soup

This is a miso soup with a little spicy twist. These are great for dinner parties in the winter as a starter to warm you up.

4 sliced shitake mushrooms

1 spring onion sliced finely

Step 1- Bring the water and dashi powder to a boil.

Step 2- Add the miso and whisk in well

Step 3- add the chilli oil and sliced mushrooms and allow to boil for 1 min

Step 4- add diced tofu and warm through

Step 5- serve the miso and garnish with fresh chilli, sliced spring onion and coriander.

All Recipes are proudly sponsored by Thirio Catering

Kimchi soup

I’d like to introduce you to my family’s special kimchi soup recipe today. It’s called kimchiguk in Korean, is very easy to make and it’s a well-balanced “one pot meal” when served with rice. You get the vitamins and minerals from well-fermented kimchi, and protein from pork and tofu. It’s great for the winter: nutritious, warm, and satisfying.

I don’t worry about making any other side dishes when I make kimchiguk. It’s so delicious that I don’t pay attention to anything else, I just keep eating the soup and rice until it’s done. : )

Before there were modern methods of preservation and farming in Korea, we had to prepare food for the long, cold winter when vegetables were hard to come by. Neighbors would get together right before winter starts and prepare huge batches of napa cabbage kimchi together, enough to last all of the families involved for the whole winter. This kind of event was called a kimjang. To make sure the kimchi didn’t freeze over the winter, we stored it in onggi crocks and buried in the ground so the temperature was always above freezing and our families could eat nutritious kimchi all winter.

Of course, nowadays we have vegetables all year long and electric refrigerators, but many Koreans still make winter kimchi in late November because napa cabbage is in season so it’s fresh, delicious and cheap. It’s still the best time to make napa cabbage kimchi.

When I lived in Korea, I usually made winter kimchi in the beginning of December and would eat it until late March of the following year. Like many Koreans living in apartments, I’d keep my onggi on the balcony. When I made kimchiguk, the first thing I did was put on my long red rubber gloves. Then I’d take a stainless steel bowl out to the balcony and get some kimchi. Oh, I’ll never forget the feeling of pressing down on the top of the kimchi in the onggi after taking some out!

You’ll never get tired of this soup. Make this soup and you’ll soon realize why Koreans make such a huge batch of kimchi at the kimjang: we can make hundreds of different delicious dishes with it.

Ingredients (for 2-3 servings)

  • 2 cups of chopped kimchi
  • ½ pound of pork shoulder (or pork belly), cut into bite sized pieces
  • 2 Tablespoons of hot pepper paste
  • 1 teaspoon of sugar
  • 5 cups of water
  • 2 stalks of green onions, chopped
  • 1 package of tofu (14 ounces:396 grams), cut into bite sized cubes


  1. Combine the kimchi, hot pepper paste, kimchi juice, pork, and sugar in a heavy bottomed pot.

  2. Add water and bring to a boil over hight heat and cook for 30 minutes.
  3. Add tofu and lower the heat to medium low. Cook for another 10 minutes.
  4. Add green onion and remove from the heat.
  5. Serve hot with rice and a few more side dishes if desired.


  1. Heat the oils in a deep casserole (Dutch oven) or saucepan over a medium heat and sauté the onion until slightly softened. Whisk in the miso, then add the sake. Add the dashi, kimchi, ginger and mirin, and bring to the boil.
  2. Simmer for 10–15 minutes for the flavours to infuse, then taste and adjust the seasoning with chilli sauce and soy sauce as needed. (The broth will season everything else in the soup, so it should be quite spicy and salty.)
  3. Arrange the tofu, leeks, cabbage and mushrooms in the soup and bring back to the boil. Boil for about 5 minutes, until the vegetables are tender. If you are using ramen noodles, put them into the broth and cook until al dente if you are using rice, dish it out into individual bowls.
  4. Serve the hotpot in the pan at the table, so that people can serve themselves as they like.

A recipe from Vegan Japaneasy: Classic & Modern Vegan Japanese Recipes to Cook at Home by Tim Anderson (Hardie Grant).


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