A Spicy Summer Soup for Your Leftovers

August  5, 2014

All week long, we're highlighting some of our favorite New York-based makers, whose goods you can find in our I Heart NYC collection on Provisions. Follow along for a taste of New York -- without stepping foot on a subway. 

Today: Kheedim Oh, founder of Brooklyn-based Mama O's Premium Kimchi, works grilled leftovers into a simple summer soup with a little help from a paste that's all its own. 


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Here is a soup for summer that is about as simple as it gets. This “recipe” serves one -- I often make it for myself, and I live alone -- but it's pretty easy to scale up depending on the number of people you have or how much soup you want to make.

More: Here are 8 more refreshing summer soups that will feed a crowd.

I call this the “End(s) of Summer Soup,” because it’s what I do with leftover grilled vegetables that I don’t know what else to do with. You know them well: the couple veggie kabobs that didn't get eaten, the slices of grilled eggplant that you forgot on the grill...they all go perfectly in this soup, with a little extra spice from my Mama O’s Kimchi Paste. And it’s vegan to boot. Here’s how I do it -- it’s barely a recipe:

1. In a medium pot, combine 2 cups of water and 2 to 3 heaping tablespoons of Mama O's Premium Vegan Kimchi Paste. Then add about a cup of leftover vegetables from the grill; if they are large -- like long strips of eggplant -- cut them into bite-size pieces.

2. Bring everything to a boil, and cook for a few minutes so that the flavors can meld. Add bit of watercress or a few sprouts if you have them on hand, then serve alongside rice, or just by itself. 

3. Feel free to add some fresh fish, a few bits of leftover cooked hamburger, some steak kabob pieces -- I do not, however, recommend leftover hot dogs.

More: Still need a recipe? Start with this baby bok choy salad.

Photos by James Ransom

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Maker of 7 types of kimchi. Inventor of Kimchi Paste.