Pantry Cooking Month: Kimchi soup

Kimchi soup. Weird but good.

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The plan today was to make the French Fridays cookies, but I just didn’t feel like it. I wanted something easy, and I wanted soup, so I made an easy soup.

First, I pressure-cooked some stock. This is almost as easy as opening a can, and it’s so much cheaper and more flavorful than store-bought. Today’s stock ingredients were some things I’d saved from previous meals: the remains of the other day’s roast beef, and the shells from two pounds of shrimp (remember the shrimp scampi?).

I know it sounds weird to make a stock of both beef and shrimp, but a) think Thai food: even beef dishes in Thai food have shrimp paste and fish sauce in them; and b) I’m about to add kimchi to all this, so the weirdness is just getting started.

To the stock, once it was strained, I added:

1/2 onion, sliced
2 chinese sausages, sliced
1 chicken-apple sausage, sliced
the meat from the soup bones
a cup or two of kimchi
a few ounces of long noodles (I used angel hair pasta; rice threads or udon or whatever would be fine)

I brought this to a boil, stirring to keep the pasta from sticking, and then simmered for about five minutes to cook the pasta. At the very end, I added soy sauce and a little mirin to taste.

SO. GOOD.

James: “I may die of yum over here.”

Weird but good. Just the way we like it around here. And a great way to use up things that aren’t being eaten quickly enough, like that monster jar of kimchi my mom bought us the other day.

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Author: Serene

I run The Mom Food Project, which was born out of love for my mom and a desire to preserve the recipes of my childhood, which didn't actually exist in written form until I quizzed my mom and wrote the recipes down.

8 thoughts on “Pantry Cooking Month: Kimchi soup”

  1. Interesting! I have a bag of frozen shrimp in my freezer that I may use this weekend. I’ll definitely have to save the shells for stock flavoring! Great idea!

  2. have you ever made kimchi? was thinking of a pantry filler challenge this summer and was thinking of things to make besides jams and jelly…
    this sounds delish! did you make it up as you went along? or did you made this before? I think I need to have a go at it!!

    1. I have made one batch of kimchi that left something to be desired. I’m never going to do it as well as my brother’s Korean mother-in-law, but I do want to get better at it.

      I have made kimchi soup for a long time; I think I ordered it in a restaurant some time.

      What I really want to make is bread-and-butter pickles. They’re my kid’s favorite. I should break out the Blue Book and see what I need to start getting together.

  3. I watched a video on YouTube the other day on home made kimchi and it looked pretty straight-forward. But I have never had kimchi in my life and would not know if it is any good after I made it:)
    I make soups in that manner and they are the best ever, just because they have a lot of different ingredients in them. And there are always bags of shrimp shells, chicken bones and carcasses, fish heads, and vegetable remnants in my freezer:)
    I don’t have to be present at your table to know that the soup was delicious.

  4. Thank you for stopping by and leaving a comment, Serene. With all the rain we have been having, your soup sounds so good! We eat shrimp quite a bit, but I also have never though to save the shells for soup stock.

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