½ lb (225g) fresh kimchi (don't use kimchi that is too old, or else it will be too sour), chopped
½ onion, sliced
2 garlic cloves, diced
2 cups dashi broth/chicken broth
Sauce:
1 tbsp sweetener
½ tbsp gochujang (or korean chili paste)
½ tbsp red miso (gluten free if needed)
½ tbsp soy sauce
½ tsp korean chili flakes (gochugaru)
*Make sure you check the packaging to see if gochujang, miso paste is gluten free*
Toppings (of choice)
Protein - chicken or thinly sliced pork
Firm tofu, beancurd rolls
Napa cabbage leaves
Enoki mushrooms / shittake mushrooms
Fishballs/ fish cake
Ramen noodles (or noodles of choice; we used tofu Shirataki for a low carb option)
4 green onions, cut into 2-3" slices
Instructions
Heat a pot over medium heat. Add the onion and garlic. Fry for a until the onion softens.
Next add in the chopped kimchi. Stir fry for 3 minutes.
Add in the gochujang, gochugaru and sweetener. Pour in the stock.
Cover and bring to boil. Once boiling, reduce to low heat and cook for another 3 minutes.
Mix in soy sauce ad miso. Make sure the miso is dissolved.
Taste and season the stock to taste, adding more salt if needed (every brand of miso paste has different levels of saltiness).
YOUR SOUP broth is ready now. You can add in whatever ingredient you want! (any vegetables or meat). You may want to add vegetables/meat that require cooking longest first and to also chop your harder vegetables smaller.
Cook over medium heat for 5 minutes until all ingredients are tender.
Serve warm with rice.
Notes
Gluten Free: Gochujang is NOT GF, but you can find alternatives if you are gluten free: