Kitchen Sink Kimchee Soup

By • May 17, 2011 1 Comments

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Author Notes: This is one of those go-to recipes that I make for sick friends or when there's just nothing in the house. Great for rainy days... or any day!
Plus you probably have everything you need already in the fridge or pantry except the kimchee - and a quart jar is usually less than $5.00 at your local asian market!

Serves 3-5

  • 1 cup orzo (or any pasta you have handy)
  • 1.5 tablespoons corn or canola oil
  • 2 teaspoons red pepper flakes (optional)
  • 1 one-inch piece garlic, grated or finely diced
  • 1 clove garlic, diced
  • 1 large tomato, seeded and roughly chopped
  • 2 carrots, peeled and roughly chopped
  • 1 cube bouillon (or about 2 quarts homemade stock) - any flavor
  • 1 pint cabbage kimchee, chopped
  • 3-5 eggs
  1. Bring salted water to a boil in a 1.5 or 2 quart saucepan. Add orzo. The orzo will cook while you make the soup. You can substitute any pasta you happen to have in the cabinet for the orzo, or even use rice - or leftover rice from another meal. If using orzo, cook to very al dente before adding to the soup and drain lightly - that is, leave a small amount of cooking water in the pasta to add to the soup. The gluten will give nice body to the finished liquid.
  2. In a small soup pot (I have a great 4 quart pot that I love), fry red pepper flakes, garlic, and ginger in the oil. Be careful not to burn your ingredients. As the garlic and pepper become fragrant, add the tomatoes. Simmer briefly, then add the bouillon and 2 quarts of water, or 2 quarts of stock. Any kind of bouillon works - I like using Maggi beef flavor.
  3. Bring the soup base to a boil and add carrots. You can add any vegetables you like (or have in the crisper) to this recipe - green beans, corn, broccoli, cauliflower, etc. But carrots are usually the cheapest choice and add a nice sweetness to a spicy soup. Chop and add the kimchee with the liquid from the jar.
  4. Partially drain orzo and add to soup with leftover pasta cooking water. Stir, bring soup back to a boil, and boil for 3-4 minutes. The carrots and other vegetables should be cooked through but al dente. Turn off the heat. Add salt or other spices to taste, if needed. If using kimchee and bouillon, you probably won't need much if any salt.
  5. In a separate pan, fry as many eggs as bowls of soup you will serve. Fry the eggs to barely done - over very easy. Portion the soup into bowls. Slide an egg on top of the soup. When you eat it, you can puncture the yolk and let it flavor the soup. (If you don't like a runny yolk, just cook the eggs a bit harder.) Garnish with sliced scallions if you have any and enjoy!

More Great Recipes: Vegetables|Soups|Cabbage

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about 4 years ago Qdrake

This sounds like a great spicy soup, and although it uses kimchee, it has an almost eastern european sensibility about it. (except for the ginger!) Kind of like a Hungarian borscht, if you will. I bet if you didn't have ginger, but made it the same otherwise, a dollop of sour cream on top at serving time would go well. I would also think that if you omitted the ginger and used beets instead of carrots, and maybe added a little dill, you would actually wind up with borscht. ;)

I hate to mention it, but there is a mistake in the ingredient list. In the line where you meant to say ginger (a one inch piece), you wrote garlic instead. The ginger is mentioned in the instructions, but not in the ingredient list.

This has given me an interesting idea - using kimchee in place of sauerkraut in eastern european recipes, especially in the many soups that call for it. Certainly, where I live and with my shopping habits, kimchee would be easier to come by. Hmmmmm....

Thanks for sharing this recipe!