Spicy Korean Kimchi Turmeric Ginger Broth with Mushrooms
Equipment
- Large pot
- Wooden spoon
- Knife
Ingredients
- 4 cups vegetable broth
- 1 cup kimchi, chopped
- 8 ounces shiitake mushrooms, sliced
- 2 tablespoons fresh ginger, minced
- 1 tablespoon ground turmeric
- 3 cloves garlic, minced
- 1 tablespoon sesame oil
- 1 teaspoon gochugaru
- 2 green onions, sliced
- 1/2 teaspoon salt
Instructions
- Heat the sesame oil in a large pot over medium heat. Add the minced garlic and ginger and cook for one minute until fragrant.
- Add the sliced mushrooms and stir to coat them in the oil. Cook for three minutes until they start to soften.
- Pour in the vegetable broth. Stir in the ground turmeric, gochugaru, and salt. Bring the mixture to a gentle boil.
- Lower the heat and add the chopped kimchi. Simmer for 10 minutes so the flavors blend.
- Ladle the broth into bowls and top each serving with sliced green onions.
Notes
Use the full amount of kimchi if you prefer stronger tang, or reduce the gochugaru slightly for less heat. The broth reheats well on the stove the next day without losing its spice level. Store leftovers in an airtight container in the fridge for up to three days.
Course: Soup
Cuisine: Korean
Equipment: Large pot, Wooden spoon, Knife
Cuisine: Korean
Equipment: Large pot, Wooden spoon, Knife