Chicken and Kimchi Soup

 

Kimchi adds spicy, salty, sour flavors that complement the sweetness of miso and mirin in this soothing soup. Look for kimchi in the produce section of well-stocked supermarkets or in Asian markets.

What you will need

1 Tbs. vegetable oil

4 oz. fresh mushrooms, such as whole shimeji (also called beech) or thinly sliced shiitake (about 1 cup)

1 Tbs. finely chopped fresh ginger

1 qt. homemade or lower-salt chicken broth

1/4 cup mirin

2 boneless, skinless chicken breast halves (about 1-1/4 lb.), cut crosswise into 4 pieces

2 cups cabbage kimchi, drained and chopped

2 Tbs. white miso

3 scallions, thinly sliced (about 1/2 cup)

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