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Categories:Viewed: 47 - Published at: 8 years ago
Ingredients
- 8 cups young (around 2 week old) kimchi
- 8 cup stock or broth (either meat or vegetable)
- 6 tablespoons mirin
- 1 cup sliced rice cakes
- A heaping 1 cup slice scallions
- 1 carton cubed regular (cotton) tofu
- Chicken, pork, or beef from your meat broth
- 5 or 6 eggs
Method
- Bring the stock to a boil in a pot. Add the kimchi and simmer for 5 to 6 minutes.
- Add the meat, tofu, or eggs to the broth and cook until the meat or tofu is warmed through, or until the eggs have gently finished poaching. Add the mirin. Taste the soup and adjust as needed, adding more mirin if necessary. When you've achieved the proper balance, add the rice cakes to the pot.
- Once the rice cakes are warmed through (about 30 to 60 seconds), portion the soup into bowls. Top each bowl with the scallions and serve immediately, with rice on the side.
