Kimchi soup, 2-cup serving

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Nutritional Info
  • Servings Per Recipe: 6
  • 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

View full nutritional breakdown of Kimchi soup, 2-cup serving calories by ingredient


Introduction

This can be made so many ways that it feels silly to put down a recipe, but I needed the nutritional data for it anyway. :-) Also good with any meat you have on hand, (shrimp, chinese sausage, turkey breast, whatever) or with none at all. We also LOVE it with Clamato instead of V-8. This can be made so many ways that it feels silly to put down a recipe, but I needed the nutritional data for it anyway. :-) Also good with any meat you have on hand, (shrimp, chinese sausage, turkey breast, whatever) or with none at all. We also LOVE it with Clamato instead of V-8.
Number of Servings: 6

Ingredients

    5 cups homemade chicken stock, defatted
    750 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 water
    1/2 tsp. hon-dashi (salty fish stock powder) or to taste

Directions

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