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Kimchi Soup with Pork Ribs
Rate this recipeIn the chilly days at the end of the year, nobody can resist a delicious kimchi soup with pork ribs on the family table, with its gentle heat and mild tang from the kimchi. So do you have a reliable recipe for this kimchi soup yet?
Content is translated using Google Translate, not properly censored, we will try to complete the translation better in the future.
Ingredients
8
Time
45 minutes
Servings
2
Level
Medium
Ingredients
Napa cabbage kimchi
400 g
Pork ribs
400 g
Silken tofu
4 pack
Enoki mushrooms
200 g
Dried tofu skin
2 sheets
Shiitake mushrooms
6 pieces
Shallots
2 piece
Spring onions
2 stalk
Implementation Steps
01
Trim the roots off the spring onions, wash them and cut into lengths. Peel the shallots and mince them finely.
02
Wash the pork ribs, blanch them once in boiling water to clean them, then drain. Soak the shiitake mushrooms and dried tofu skin in water until soft.
03
Squeeze the napa cabbage kimchi dry and cut it into small pieces. Cut the silken tofu into small bite-sized cubes.
04
Set a pot on the stove, heat some cooking oil and fry the minced shallots until fragrant. Next, add the pork ribs and kimchi and stir well so the kimchi flavour soaks in. Add just enough water to cover, put the lid on and bring to a boil.
When it boils, add the silken tofu, shiitake mushrooms, tofu skin and enoki mushrooms and stir gently so the tofu doesn't break apart.
When it boils, add the silken tofu, shiitake mushrooms, tofu skin and enoki mushrooms and stir gently so the tofu doesn't break apart.
05
When the soup returns to a gentle simmer, season to taste, add the spring onions, stir gently and turn off the heat.
Finally, take the pot off the stove and ladle the kimchi soup into a lidded tureen to keep it hot. Serve hot with steamed rice.
Finally, take the pot off the stove and ladle the kimchi soup into a lidded tureen to keep it hot. Serve hot with steamed rice.
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