This soup starts earlier in the week, when you mix up a small batch of kimchi and let it ferment until it smells sharp and savory. Once it’s ready, that same jar becomes the base for a fast, one-pot soup that turns a handful of ingredients into a full meal.
Serves: 3–4
Cook Time: 25–35 minutes (kimchi made ahead)
Make the Kimchi (Ahead of Time)
Ingredients
- 1 small head napa cabbage, chopped
- 4 tablespoons salt
- 1 cup Shawhan Farms Vegetarian Kimchi Starter
- 1 cup water
Quick Method
- Toss the cabbage with salt and let sit 20–30 minutes, until softened.
- Rinse lightly and squeeze out excess moisture.
- Mix with the Kimchi Starter and enough water to coat evenly.
- Pack into a jar and let ferment at room temperature for 2–5 days, until tangy and aromatic.
- Refrigerate once it tastes good to you.
Kimchi Soup
Ingredients
- 1 tablespoon neutral oil
- 1 small onion, sliced
- 2 cloves garlic, minced
- 1½–2 cups homemade kimchi, chopped
- 4 cups water or broth
- 8 oz tofu, cubed
- Cooked rice, for serving
Optional add-ins
- Mushrooms
- Dumplings
- Leftover chicken or pork
- A soft egg cracked in at the end
Instructions
- Build the base: Heat oil in a medium pot over medium heat. Add onion and cook until soft and lightly golden, 4–5 minutes. Add garlic and cook briefly, just until fragrant.
- Cook the kimchi: Add chopped kimchi and cook 5–7 minutes, stirring occasionally, until it darkens slightly and smells rich rather than sharp.
- Simmer: Add water or broth, bring to a gentle simmer, and cook 10–15 minutes.
- Finish: Add tofu and any optional add-ins. Simmer another 5 minutes. Taste and adjust as needed.
Kitchen Notes
If the broth tastes sharp at first, let it simmer a few minutes longer. Heat smooths fermented flavors. Leftovers reheat well and make an easy next-day lunch. Ladle over rice or serve it alongside.
Learn more about the everyday gut benefits of kimchi:
9 Surprising Benefits of Kimchi – Healthline
Shawhan Farms
Proudly U.S. woman-owned. Born in Kentucky. Made with care in Texas.
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