Veggie Kimchi Soup

You guys may have seen the photo of the Veggie Kimchi Soup I posted on Instagram yesterday. It was really really good. The original recipe didn’t have a lot of exact ingredients and I modified it a lot as you can tell by what mine looked like after. Here’s a link to the original post and then below is a description of how I made mine 🙂


3 cloves of garlic chopped
½ an onion chopped
2 quarts of chicken broth
1 cup of kimchi
1 bag of mixed stir fry veggies cut into bite-sized pieces – fresh
1/2 box of thin rice noodles
dash of sesame oil
several dashes of soy sauce
sriracha to taste
a little olive oil
sliced green onions, sliced mushrooms for topping
an over easy egg for topping

Sautee garlic and onion in a little olive oil til softened. Add chicken broth and simmer. Add the bag of veggies and kimchi and cook till softened a bit, but still crunchy. Cook rice noodles separately according to directions on package. Stir soy sauce, sesame oil, sriracha, into the veggie soup. Season with salt and pepper to taste. Assemble noodles in a bowl and top with the soup, green onions, mushrooms and a fried egg. Enjoy!

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