Kimchi soup, 2-cup serving
- Minutes to Cook:
- Number of Servings: 6
Ingredients
5 cups homemade chicken stock, defatted750 ml V-8 (about 25 ounces or about 2 12-ounce cans)140 g. ground pork (I had an Asian-seasoned pork patty in the freezer)400 g beef shank with bone and fat (because it was also frozen; if it were thawed, I'd have trimmed the fat)2 cups kimchi (I use the napa cabbage kind)2 cups water1/2 tsp. hon-dashi (salty fish stock powder) or to taste
Easy as pie. Toss it all in a large soup pot. Bring to a boil. Turn down the heat and simmer for 30 minutes or until the meat is cooked to your liking. If you're using shrimp, toss that in 5 minutes before the end. If you're using big chunks of meat as I did today, wait for them to be done, then remove from the soup, slice them into strips and return them to the pot.
Serving Size: Makes about 6 two-cup servings
Serving Size: Makes about 6 two-cup servings
Nutritional Info Amount Per Serving
- Calories: 237.2
- Total Fat: 10.7 g
- Cholesterol: 48.5 mg
- Sodium: 1,200.1 mg
- Total Carbs: 14.1 g
- Dietary Fiber: 2.1 g
- Protein: 19.5 g
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