Miso Kimchi Soup: The homemade version
You may remember that I made a miso kimchi soup about a month ago using a packaged soup broth. Call me cheap, but I really wanted to figure out how to make it at home without having to buy the broth.
After looking at the ingredients on the back of the package and checking the pantry, this is what I came up with:
MISO KIMCHI BROTH
3 cups water
2 to 3 Tbsp miso paste
1 can low sodium chicken broth
2 to 3 tsp kimchi sauce
Combine all of that together and give it a taste. Add more miso or kimchi sauce to suit your tastes. Keep in mind that it’ll get slightly watered down from all the vegetables.
My new favorite vegetable…
I’ve seen it called Japanese onions, Japanese green onions, Japanese long onions…. I’m sure it has been in my market all these years but I never really noticed it until last month when I started making these nabe dishes.
It’s pretty big…it never fits in those little plastic produce bags. It looks like a cross between green onions and leeks. And I’d say on average it’s about 2 feet long. What I like about it is its super mild and almost sweet taste. No pungent bite at all once cooked. If you haven’t tried it before give it a try, it is so good!
In addition to my new favorite vegetable, I added most of one small wombok (napa cabbage), 1/2 pound of thinly sliced beef, about 6 shiitake mushrooms…
konnyaku noodles, and a small block of tofu.
When you’re done adding everything in, and after the cabbage has cooked down, taste the soup again. It may need a little more miso or kimchi sauce if the broth gets watered down.
The verdict? So close to the commercial version that I can barely tell the difference. And so very easy to make! This recipe has made it on to our dinner menu regular rotation!