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Nourishing Chicken Kimchi Soup

Ingredient Spotlight

Kimchi
Kimchi is basically a traditional Korean fermented side dish of veggies (in this case cabbage) with a spicy kick to it.  The great thing about fermented veggies is you get the benefits of both the veggies and the fermentation. You’re getting fiber and vitamins A, C, and B, with a bonus gift of healthy probiotics. It also lasts a while so I’m happy knowing there’s always a bottle of this in my fridge. You can get this at most grocery stores in the fridge section, though I like to try and find it local whenever I can, (or you can even make your own). Be sure to check out your local specialty store or farmer’s market, and there’s a good chance you’ll find it there.

Mirin
Mirin is a rice wine that’s used mostly in Japanese cooking. Think of a less potent sake but with a little more sweetness.

White miso
White miso is made from fermented soybeans (my favorite kind). It has a mild sweet flavor and is great for adding an extra layer of flavor to soups. Though this is one of the better soy products, be sure to steer clear if you or your child has an intolerance.

Other Notes
In this recipe I’ve added a little chicken for some protein though you can certainly leave it out if you want. For the mushrooms, I’ve found any kind work well for this recipe. If you want to go traditional maybe a shiitake or beech mushroom. The first time I made this recipe, I used cremini and it actually tasted great!

Ok so I just had 3 bowls of this. Ridiculous.
In my family, it’s currently the season where we just want to curl up under a blanket all day long with our pup. It’s cold and windy outside and I’m constantly in search of the tiniest ray of sunshine coming through the window. When I don’t find it, I search for warm comforting foods to eat. Usually soups. I could certainly do a simple chicken soup made with good bone broth, or some highly detoxifying veggie soup, but recently I’ve been craving a little more potency, and zippy flavors to go with it. I talk a lot about kimchi with clients and how good it is for both for kids and adults. It’s an excellent way to get probiotics (healthy bacteria for the gut). If you’re not familiar with probiotics, be sure to check out some of my posts on the subject.  As for kimchi…I’m totally smitten.

 

Nourishing Chicken Kimchi Soup

Ingredients

2 Tbsp grass fed butter (ie Kerrygold) divided

1 cup sliced fresh mushrooms, (any kind you like)

1-2 Tbsp minced fresh ginger

4.5 cups good chicken broth or bone broth

¼ cup mirin

2 boneless organic chicken breasts cut into thirds

2 cups cabbage kimchi, drained and chopped

2 Tbsp white miso paste

2-3 green onions (scallions), diced thin

 

Step 1

Cook the chicken breasts

Add 1 tbsp of the butter to a medium skillet on medium heat. Add the chicken breasts and cook until just done (about 5-8 minutes) and flip for another few minutes. (The chicken will cook longer in the soup so no need to overcook at this point). Remove from heat and set aside.

Step 2
In a medium to large stock pot, Add the remaining tablespoon of butter on medium heat. Add the mushrooms and cook until browned, about 4-5 minutes.

Step 3
While the mushrooms are browning, transfer the cooled, cooked chicken onto a clean cutting board and slice into thin pieces, or shred with a fork.  Set aside.

Step 4
Add the ginger to the mushroom mixture and cook another 1-2 minutes. Add the chicken broth, mirin, and 2 cups water . Turn the heat to a simmer and add the chicken, kimchi and miso and stir well and simmer about 2-3 minutes. Turn off heat and add the scallions.

Enjoy!

 

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