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!