Kimchi Soup
Americans eat over thirty pounds of cheese every year, most of it on top of pizza. In Korea, they eat over thirty pounds of kimchi every year, and rates of coronary heart disease that are three times less than the United States. Korean natives eat so much of this super, spicy condiment that they say “kimchi” instead of “cheese” when getting their photos taken.
Made from fermented cabbage mixed with garlic, salt, vinegar, chili peppers, and other spices, Koreans use it just like Americans use cheese on everything from salads, soups, pancakes, pizza, and burgers. Kimchee is loaded with vitamins A, B and C, but the best part is it is full of lactobacilli. This is the good bacteria found in yogurt that helps with digestion. New reports show that lactobacilli might help prevent the growth of some cancers and can be used in the prevention of yeast infections.
Kimchi is served at every meal along with rice or noodles. The dish is considered one of the reasons that the rate of obesity in Korea is four percent nationally compared to 37 percent of Americans. It might be time “to cut the cheese” and replace it with a healthy pairing like kimchi. One simple way to do this is a soup that can be made in minutes. It tastes fabulous on a cold winter day, may help keep any stomach bugs away, and is good for your digestion.
Kimchi Soup
Serves 4
Ingredients:
1 tablespoon, sesame oil
1 cup Brussels sprouts, cut in half
2 cloves of garlic, peeled and crushed
1 1-inch piece of freshly grated ginger
5 cups low sodium vegetable or chicken stock
2 cups kimchi
4 poached eggs
4 cups rice noodles, cooked to package instructions
2 cups bok choy, roughly chopped
2 tablespoons green onions, chopped
1 radish, thinly sliced
1 tablespoon, roasted peanuts
How to make:
Take a large sauce pan and place over medium heat. Pour in the oil, and let it warm through. Add the Brussel sprouts cut side down, and allow to caramelize for 4 to 5 minutes or until golden brown. Add the garlic and ginger, and cook for 1 minute. Pour in the stock. Stir in the kimchi, and bring to a boil. Turn down to a simmer.
Take four soup bowls and place an equal amount of noodles in to each bowl. Top with a poached egg, and scatter over the chopped bok choy. Ladle in the simmering kimchi soup. Top with the green onions, sliced radishes, and peanuts.