Soy Milk Kimchi Soup
Ingredients: Thin Pork Slices, Grated Garlic, Sake, Kimchi, Onion · 20 min cook time · 350kcal · ~₩13,700
Ingredients
150g Thin Pork Slices, 1clove Grated Garlic, 1tsp Sake, 150g Kimchi, 80g Onion, 100g Broccoli, 50g Shimeji Mushrooms, 50g Enoki Mushrooms, 100g Potato, 10g Niboshi (dried baby sardines), 300ml Hot water, 1tbsp Sesame oil, 500ml Soy milk, 1pinch Salt, 10g Spring onion leaves
Instructions
1. Remove the head of niboshi, split the stomach in half lengthwise, and remove the black innards. Put the niboshi in a measuring cup. Pour 300 ml of hot water into the cup to soak.
2. Cut the onion into 1 cm slices along the grain. Cut the broccoli head into small clusters. For the stem, peel off the skin thickly and cut into bite-sized pieces 5 mm thick. Tear the shimeji mushrooms into smaller pieces. Cut off the root end of the enoki mushrooms, halve the length, and tear the lower half into smaller pieces.
3. Season the pork slices with grated garlic and sake. Lightly toss to coat.
4. Cut the potato into 1 to 1.5 cm cubes and place it in a bowl. Cover the potato with a damp paper towel and loosely cover the bowl with plastic wrap. Heat it in a 600 watt microwave oven for 2.5 minutes. After that, let it sit for about 5 minutes to soften with residual heat.
5. Add 1 tablespoon of sesame oil to a pot. Add the sliced onion and broccoli stems. Saute on medium-low heat until the edges of the onion begin to brown slightly.
6. Add the pork slices. Break up the pork slices well and stir-fry thoroughly. When all of the redness in the meat has disappeared, add the kimchi and stir-fry lightly.
7. Add the niboshi dashi stock. Then, add the shimeji mushrooms, enoki mushrooms, and broccoli. Submerge all the ingredients in the broth with a ladle and cover with a lid. Heat slowly so that the thick niboshi broth and the umami flavor of the mushrooms soak into the ingredients.
8. When the broccoli is tender, add the potato, salt, and soy milk. Mix lightly. Cover and heat slowly on low heat. Gently stir the broth from time to time to prevent the soy milk from separating. When it begins to simmer on the surface, it is ready to serve.
9. Ladle the piping-hot soup into a bowl, top with the spring onion leaves and enjoy!
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