Kimchi soup from Modern Pressure Cooking: The Comprehensive Guide to Stovetop and Electric Cookers, with Over 150 Recipes (page 32) by Catherine Phipps

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Notes about this recipe

  • Pimlicocook on December 22, 2023

    Love this soup.... I don't eat much meat, so I usually make it with aubergine and mushrooms and add some greens (spinach works really well) at the end. I've just used water - the kimchi makes for a clean, tangy and just the right amount of spicy broth - and haven't needed to add soy of chilli sauce. Will experiment with chicken stock and also make the pork version at some point. Highly recommended.

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