Description
A bold, comforting soup blending miso, kimchi, and silky egg ribbons with garlic and chili oil for a quick, flavorful meal.
Ingredients
Scale
For the Soup:
- 4 cups vegetable broth
- 1 1/2 tablespoons miso paste
- 1 teaspoon sesame oil
- 1/4 teaspoon white pepper
- 1/4 teaspoon ground ginger
- 2 garlic cloves, minced
For Thickening:
- 1/4 cup water
- 2 tablespoons cornstarch
For Finishing:
- 2 large eggs, beaten
- 3/4 cup kimchi, chopped if needed
- 1 to 2 teaspoons chili oil
- 2 tablespoons sliced green onions, optional
- Salt, to taste
Instructions
- Pour the vegetable broth into a medium saucepan and set it over medium heat. Whisk in the miso paste until smooth.
- Stir in the sesame oil, white pepper, ground ginger, and minced garlic. Bring the soup to a gentle simmer.
- In a small bowl, mix the water and cornstarch until fully smooth. Slowly pour this mixture into the soup while stirring. Let it cook for 1 to 2 minutes, until the broth is slightly thickened.
- Reduce the heat to low. Slowly drizzle in the beaten eggs while gently stirring the soup in one direction. This will create soft egg ribbons.
- Add the kimchi and let it warm through for 1 to 2 minutes.
- Remove the soup from the heat and stir in the chili oil.
- Taste and add salt only if needed. Ladle into bowls, top with green onions if using, and serve hot.
Notes
- Adjust chili oil to control spice level.
- Use high-quality kimchi for the best flavor.
- Stir eggs slowly for delicate ribbons.
Nutrition
- Serving Size: 1 serving
- Calories: 220 kcal
- Sugar: 5g
- Sodium: 950mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 185mg