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Delicious kimchee soup, easy to make, and very filling! Perfect for cold weather days.
Ingredients
- 2 cups chopped kimchi
- 1 cup water
- 1 tablespoon brown sugar
- 4 cloves garlic, minced
- ½ pound pork belly, cut into bite-size pieces
- 1 (12 ounce) can fully cooked luncheon meat (such as SPAM®), cubed (Optional)
- ¼ cup kochujang (Korean hot sauce) (Optional)
- 1 (12 ounce) package silken tofu
- 1 (3 ounce) package enoki mushrooms
Directions
Step 1
Combine kimchi, water, sugar, and garlic in a large skillet over medium-high heat. Bring to a boil. Stir in pork belly, luncheon meat, and kochujang. Add tofu and mushrooms; stir carefully so you don't break up the tofu. Reduce heat to medium-low. Cook until kimchi is softened and pork is slightly pink in the center, 20 to 30 minutes.
Cook’s Note:
Use any kind of tofu you prefer.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 4 | |
| Calories 477 | |
| % Daily Value * | |
| Total Fat35g | 45% |
| Saturated Fat12g | 58% |
| Cholesterol80mg | 27% |
| Sodium2734mg | 119% |
| Total Carbohydrate15g | 5% |
| Dietary Fiber2g | 8% |
| Total Sugars5g | |
| Protein27g | |
| Vitamin C43mg | 217% |
| Calcium391mg | 30% |
| Iron7mg | 39% |
| Potassium683mg | 15% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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