Enoki mushrooms (shiitake mushrooms, or shimeji mushrooms)
Nappa cabbage kimchi
60 g ~ to your liking
5 cups (1000 ml)
Japanese dashi powder
1/2 ~ 1 tablespoon
Mix the ● seasonings well.
Chop all the vegetables, except for the bean sprouts, into bite-size pieces.
Cut the meat into bite-size pieces, and briefly stir-fry. You don't need oil in a non-stick frying pan.
Add water and dashi powder to a pot, and bring to a boil. When it starts to boil, add the meat and vegetables.
Add Step 1 seasonings and kimchi into the pot, and bring to a boil. Mix everything together, and it's done.
Adding tofu is also tasty.
If you add udon noodles, it can be a main dish.
Add plain cooked rice into the leftover soup, and pour beaten eggs, to make rice porridge. This tastes so good after drinking!
Story Behind this Recipe
A few years ago, Marukome Miso brand had a recipe on their package for "Korean-style kimchi soup" It was really tasty, and became our family's staple dish. I changed it little by little to suit our family's taste.
It's spicy, so adjust the amount of the gochujang or kimchi. For people who want to make it more spicy, add Korean chili peppers. It's delicious.