Korean de­light

Sump­tu­ous kim­chi soup is ideal com­fort food dur­ing win­ter

Isis Town and Country - - Towns & Country -

Kim­chi is full of nu­tri­ents which boost your im­mune sys­tem.

DUR­ING the past week we have seen signs of win­ter be­ing here fi­nally. This beau­ti­ful weather means scrump­tious win­ter warmer meals.

We all love a com­fort­ing bowl of slow-roasted beef cheeks with mash, a stew that’s been on the stove for hours or a steamy bowl of noo­dle soup.

We know ev­ery­one is so busy nowa­days so here’s a de­li­cious recipe for Korean kim­chi soup with noo­dles. It will de­light ev­ery­one in your fam­ily.

Kim­chi is Korean and com­prises fer­mented veg­eta­bles, such as wom­bok cab­bage, car­rot, gin­ger and chilli.

Don’t let the word fer­mented turn you off, kim­chi is full of flavour that will sur­prise you. It is also full of amaz­ingly good nu­tri­ents, in­clud­ing pro­bi­otics which will be great for your im­mune sys­tem through­out win­ter.

You can buy kim­chi from EAT @ Dan and Steph’s, Her­vey Bay, which we cre­ate and pre­serve our­selves. You can also pick up kim­chi from whole food/ health food places in your area.

Hope you all en­joy this recipe and don’t be afraid to give pre­serv­ing or fer­ment­ing a go in your kitchen.

It may be a lit­tle time con­sum­ing but it’s sim­ple and re­ward­ing.

Kim­chi soup

Serves 4

In­gre­di­ents

■ 8 cups young (about two weeks old) kim­chi

■ 8 cups stock or broth (ei­ther meat or veg­etable)

■ 6 ta­ble­spoons mirin

■ 1 packet of an­gel hair pasta, cooked un­til al dente

■ 1 cup of fried shal­lots

■ 6 eggs, softly boiled

■ 2 chicken breasts

Method Bring a small pot of wa­ter to the boil and add eggs. Al­low to boil slowly for six min­utes then re­move and cool slightly un­der cold run­ning wa­ter. Peel while still quite warm. These eggs will be still soft in the mid­dle – care­fully slice in half. In a large pot, bring stock to a boil and then to a slow sim­mer. Place chicken breasts and poach for 8–10 min­utes. Re­move and al­low to rest for five min­utes and then slice thinly. Add kim­chi to the stock and sim­mer for 5–6 min­utes. Add chicken and eggs to the broth and cook un­til the meat is warmed through. Add mirin. Taste the soup and ad­just as needed. When you’ve achieved the proper bal­ance, cook an­gel hair pasta as per di­rec­tions. This will only take two min­utes in a large pot of boil­ing wa­ter, then al­low to drain. Once the an­gel hair is cooked, por­tion pasta and soup into bowls. Each should have a good serv­ing of pasta, soup, chicken and half or a whole egg. Top each bowl with fried shal­lots and serve im­me­di­ately.

Dan & Steph Mul­heron

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