Kimchi-tomato soup with rice & a soft egg from Something from Nothing (page 60) by Alison Roman

Ingredients

jasmine rice
tomatoes
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Serves : 4
EYB Comments

Can substitute canned tomatoes for fresh tomatoes, tamari for soy sauce, basmati rice for jasmine rice, and unsalted butter for sesame oil.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

Eat Your Books

Can substitute canned tomatoes for fresh tomatoes, tamari for soy sauce, basmati rice for jasmine rice, and unsalted butter for sesame oil.
bernalgirl on April 14, 2026

The best thing about this soup is the jammy egg (mine goes for 6.5 minutes). I used can tomatoes and added diced firm tofu. I liked this fine but I’d rather have kimchi-jjigae over rice —with a jammy egg on top! — and not have the rice absorb every bit of liquid in the leftovers.
Lepa on March 08, 2026

We love kimchi so this was an easy win for my family.
lily_o1t41p on February 21, 2026

An excellent soup for fermented food lovers! I made with miso instead of fish sauce to keep in vegetarian. Very tangy and kimchi-forward, which imo is a feature not a bug, but be forewarned! The soft cooked egg is an excellent complement, and I think that the pat of butter on top idea would bring a little more depth and balance to the bowl (sadly, out of butter, but a drizzle of sesame oil was indeed a good idea too).
emscott66 on February 17, 2026

Tastes great but not very substantial.
Melissa_427 on January 21, 2026

Quick, simple, and delicious. Really loved this with the soft eggs. Also threw a slice of American cheese in the bowl, similar to the way we ate spicy ramen in South Korea, a definite win!
Pimlicocook on January 05, 2026

Love a kimchi soup! Rice and egg make this more substantial, while the tomatoes provide a rich taste to complement the spicy, tangy kimchi (different from the equally delicious aubergine or mushroom version I’ve made before). Made in pressure cooker with excellent results: 3 minutes at high pressure once rice added.
Eater1547 on December 30, 2025

This recipe is easy and fantastic. I put the egg in and it balanced the flavors sooo well. It’s perfect on a cold day. Just the right amount of kick. Skipped the rice and used the tamari with great success. It will be on regular rotation for me. A bit too spicy for even my adventurous kiddos, but that might just be a function of the kimchi I chose.
Maefleur on November 18, 2025

A very flavorful soup which is as described, brothy, heavy on the tanginess and full of texture. I skipped the optional soft egg and added some leftover roasted chicken instead. Use what you have! A winner with my crew.