Miso Kimchi Soup v. Chanko Nabe

Miso Kimchi Soup

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).

Miso Kimchi Broth

Next, add in a bunch of vegetables to the boiling soup broth. This time Chinese cabbage and Hon-Shimeji mushrooms were used.

Miso Kimchi Vegetables

Also some green onions and Japanese long onions.

Miso Kimchi Vegetables

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.

Miso Kimchi Beef

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.

Miso Kimchi Soup

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!

12 comments   -   May 7, 2008

1 kat { 05.07.08 at 2:39 pm }

I think you could do it! Will be anxiously awaiting your posts on them :)

2 made healthier { 05.07.08 at 8:44 pm }

Thanks kat! 😀

3 rowena { 05.07.08 at 9:13 pm }

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!

4 made healthier { 05.07.08 at 11:19 pm }

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! 😀

5 noble pig { 05.08.08 at 11:06 am }

Cool! I’m sure you can recreate, I’ll be waiting.

6 made healthier { 05.08.08 at 3:46 pm }

Hi noble pig,
Thanks, I’ll try my best! :)

7 Kevin { 05.08.08 at 3:48 pm }

That miso kimchi soup sounds really good. I am looking forward to seeing if you can reproduce it at home.

8 made healthier { 05.08.08 at 5:54 pm }

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. :)

9 White On Rice Couple { 05.09.08 at 6:07 pm }

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.

10 made healthier { 05.09.08 at 6:39 pm }

Hi Diane,
Ooh, then you would love this…with extra kimchi! 😀

11 Merri M. { 08.27.09 at 8:16 pm }

I stummbled upon your site while looking up an ingredient that i hadn’t heard of before. I couldn’t stop reading …you have a wonderful collection of recpies and stories. My husband and I are always looking for a new dish to try or a new spin on old recpies. If possible can you keep me in you email I will let you know how the meals go Thanks!

12 Lori { 09.01.09 at 10:34 pm }

Hi Merri,
Thanks for stopping by, I’m glad you are enjoying the blog! 😀

Would you like to leave a friendly comment?
Your comment will appear once it has been approved.
Thanks for visiting!