There's nothing better than a hot, spicy soup when it's hot out, cold out, or if you're not feeling well. This soup is easy to make, stores well, and makes a lot.
The jar of kimchi makes all the difference in this one, so it might take a few tries before you find one that hits the spot. This recipe is really forgiving, so you can experiment with different veggies, serving with noodles, and so on.
- A jar of pre-made kimchi, typically 16 to 32 oz.
- Protein of your choice; pork or tofu are common
- 8 or more cups of Chicken broth, depending on the size of the jar of kimchi.
- Combine kimchi and broth in a slow cooker or instant pot.
- Add animal protein if using.
- Slow cook for 10 hours, or use the pressure cook setting on your instant pot for 10 minutes.
- Remove any animal protein from the soup and fork apart into spoonable pieces.
- If using tofu, cut up, add to broth and let cook for several minutes until warm.
- Serve with rice.