Miso Kimchi Soup v. Chanko Nabe
If you remember, the other week I picked up Chanko Nabe soup broth from the market to make a nice pot of soup. On this night I’m trying out the same thing but in a different flavor…Miso Kimchi Soup.
To begin, soak about 5 or 6 dried shitake mushrooms in a bowl of water then slice them up. Simmer these in the broth. Don’t forget to pour in some of the mushroom soaking liquid (scoop from the top of the bowl so the grit doesn’t get in).
Next, add in a bunch of vegetables to the boiling soup broth. This time Chinese cabbage and Hon-Shimeji mushrooms were used.
Also some green onions and Japanese long onions.
When the vegetables are about cooked down, add in one tray of very thinly sliced beef and a block of firm tofu that has been cut into cubes. Turn this down to low heat right away, the beef will only take a minute longer to cook.
Here’s the package if you need to look for it in the store. I found both this and the Chanko Nabe soup at Don Quijote.
Comparing the two flavors I would have to say I like this one better. Probably because it was a little spicy which I like. If you would like it even more spicy I would suggest adding in a bunch of kimchi to the soup. If you don’t really like spicy foods, go with the Chanko Nabe flavor which is more of a shoyu (soy sauce) base.
My next mission will be to see if I can recreate these broths at home. Especially this miso kimchi one that I really enjoyed. Wish me luck!
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10 comments
I think you could do it! Will be anxiously awaiting your posts on them
Thanks kat!
Is that enoki mushrooms that I see? Aggg! How I miss those!
We are now on a low-fat/salt soup diet because with all of that eating on our trip — I know that our cholesterol counts shot through the roof. A good thing that soup comes in a thousand+ versions and that lean beef or whatever meat (in a small amount!) is better than a huge, bloody steak or a large plate of rich cheese!
Hi rowena,
Glad to hear you had lots of good eats on your trip!
These were actually Hon-Shimeji mushrooms from Hamakua Mushrooms. They were very good!
Cool! I’m sure you can recreate, I’ll be waiting.
Hi noble pig,
Thanks, I’ll try my best!
That miso kimchi soup sounds really good. I am looking forward to seeing if you can reproduce it at home.
Hi Kevin,
Yes, this flavor was very tasty. I’ll try to gather the ingredients to try this again within the next week or two.
I love anything kimchi. I think I was born Korean in a previous life!
Lovely, lovely, lovely soup! I live for soup, really I do.
-Diane
Hi Diane,
Ooh, then you would love this…with extra kimchi!