Having successfully made it through winter without a flu shot or the flu, I was taken aback by a head cold at the beginning of March. Sluggish and phlegmy, but not sick enough to stay home from work, I needed a cure – and fast. Immediately, I thought of a spicy kimchi soup I once tried at Seoul Garden in Korea town.
Since I was sick, I didn’t take the time to research traditional kimchi soups; rather, I based this version off ingredients already in my pantry/refrigerator. I was stunned with how well it turned out, and it certainly sped up my healing process. To boot, I liked it so much that I made a second batch, adding in some leftover pulled pork that I had frozen from my last supper club. What I’ve posted is the basic recipe, but feel free to add extra heat, protein or whatever else strikes your fancy.
Prep: 5 minutes; Cook time: 20 minutes
- 8 cups broth (of choice – I used a combo of chicken and vegetable)
- 1 head *napa cabbage, roughly chopped (bite size)
- 1/2 jar kimchi
- juice of 1/2 lemon
- 1/2 jalapeno, small dice
- 3 oz tomato paste
- 1 tbsp ginger powder
- 1/2 tbsp tumeric
- 1 tbsp paprika
- salt (to taste)
- Quickly heat tomato paste in the bottom of your soup pot, over medium heat. Add broth and turn to high heat.
- Add kimchi, lemon juice, napa cabbage and jalapeno.
- Once mixture is fully heated, add ginger powder, tumeric, paprika, salt and stir. (Adjust spices/salt to your personal taste, as needed.)
- Heat until stalks of napa cabbage are tender. Serve piping hot.
*Savoy or green cabbage will also work, if napa is not available at your grocery store. (You may notice, in my picture, that I used savoy cabbage, since I couldn’t find napa for my second batch.)