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Pork Kimchi Soup

Pork Kimchi Soup

So deliciously full of good stuff!
The flavor of the hot spring eggs is so nice and mild.
It's sure to warm you up on cold days.

Ingredients: 2-3 servings

Thinly sliced pork belly
100 g
Napa cabbage kimchi
100 g
Chinese garlic chives
1/2 bunch
Japanese leek (the white part)
1/2
Tofu (any kind)
1 pack
Finely minced garlic, ginger
1/2 teaspoon each
Vegetable oil
2 teaspoons
Water
800 ml
Dashi stock granules
2 teaspoons
Miso
2 1/2 tablespoons
Soy sauce
1 teaspoon
Mirin
1 teaspoon
Toppings
Sesame oil
a small amount
Soft-poached eggs
1 per person

Steps

1. Cut the pork into bite-sized pieces. Cut the tofu into kind of big chunks. Cut the chives into 3 cm long strips. Thinly slice the leek on the diagonal.
2. Put the oil, garlic, and ginger in a thick pan and turn on the heat. Add the pork and cook it. When the pork has cooked through, add the kimchi, juice and all, to the pot and lightly cook.
3. Add the water. When it begins to boil, skim off any scum that accumulates. Add the dashi stock granules and the tofu and simmer for about 5 minutes over medium heat.
4. Lower the heat to low and add the miso, soy sauce, and mirin to season. (Check the taste and adjust the seasonings if necessary.)
5. Add the chives and leeks and turn up the heat to high. When the chives wilt and soften, turn off the heat.
6. Serve in bowls and top with sesame oil and the egg to finish.

Story Behind this Recipe

I wanted to make a soup that would be filling enough to be a side dish.