Kimchi Soup

Kimchi Soup is a hearty and flavorful dish that showcases the tangy and spicy notes of fermented kimchi, combined with tender meat and fresh vegetables. This Paleo-friendly recipe is perfect for a comforting dinner that warms both the body and soul.

Ingredients

• Kimchi - 150 grams
• Pork belly (or chicken thighs) - 200 grams, diced
• Bone broth - 500 ml
• Garlic - 3 cloves, minced
• Ginger - 1 teaspoon, grated
• Green onions - 2 stalks, chopped
• Mushrooms (shiitake or enoki) - 100 grams, sliced
• Carrot - 1 medium, julienned
• Coconut aminos - 2 tablespoons
• Sesame oil - 1 tablespoon
• Red pepper flakes (gochugaru) - 1 teaspoon (optional)
• Salt - to taste
• Pepper - to taste

Steps

1. In a large pot, heat the sesame oil over medium heat. Add the diced pork belly (or chicken thighs) and sauté until browned, about 5-7 minutes.
2. Add the minced garlic and grated ginger to the pot, stirring for about 1 minute until fragrant.
3. Stir in the kimchi, coconut aminos, and red pepper flakes (if using). Cook for an additional 2-3 minutes to allow the flavors to meld.
4. Pour in the bone broth and bring the mixture to a boil. Once boiling, reduce the heat and let it simmer for 10 minutes.
5. Add the sliced mushrooms, julienned carrot, and chopped green onions. Continue to simmer for another 5-7 minutes until the vegetables are tender.
6. Taste the soup and season with salt and pepper as needed. Serve hot, garnished with extra green onions if desired.

Nutrition

• Calories: 350
• Protein: 25 g
• Carbs: 15 g
• Fiber: 3 g
• Sugar: 2 g
• Sodium: 900 mg
• Cholesterol: 70 mg
• Total Fat: 24 g
• Saturated Fat: 8 g
• Unsaturated Fat: 12 g
• Water: 0.5 L

Health Benefits

• Probiotics from kimchi support gut health and digestion.
• Rich in vitamins A, C, and K from vegetables, promoting immune function and skin health.

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