Egg and Kimchi Soup Made with Chicken Skin and Chicken Broth
Egg and Kimchi Soup Made with Chicken Skin and Chicken Broth

Hey everyone, hope you are having an incredible day today. Today, I’m gonna show you how to prepare a special dish, egg and kimchi soup made with chicken skin and chicken broth. It is one of my favorites food recipes. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.

Egg and Kimchi Soup Made with Chicken Skin and Chicken Broth is one of the most popular of recent trending foods on earth. It is enjoyed by millions daily. It is simple, it is fast, it tastes yummy. Egg and Kimchi Soup Made with Chicken Skin and Chicken Broth is something that I have loved my entire life. They are nice and they look wonderful.

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To get started with this recipe, we have to first prepare a few ingredients. You can cook egg and kimchi soup made with chicken skin and chicken broth using 9 ingredients and 8 steps. Here is how you can achieve that.

The ingredients needed to make Egg and Kimchi Soup Made with Chicken Skin and Chicken Broth:
  1. Get 1 Boiled chicken or chicken skin
  2. Make ready 2 tbsp Kimchi
  3. Get 1 Salt
  4. Make ready 1 dash Pepper
  5. Make ready 1 Egg
  6. Take 1 Mizuna greens
  7. Prepare Prepare either one
  8. Take 600 ml ā— Chicken skin soup
  9. Prepare 600 ml ā— Chicken broth

Add the kimchi, along with the juices. Then add the brown sugar and mirin, which brings a subtle sweetness to the dish. Spoon in the warm chicken stock with shredded chicken meat into the kimchi jjigae. Combine all the sauce ingredients and set aside.

Instructions to make Egg and Kimchi Soup Made with Chicken Skin and Chicken Broth:
  1. Heat up the strained chicken broth or chicken skin soup. If you need more salt, add some, and if it tastes too strong, add some water.
  2. Cut the chicken or chicken skin into thin strips, and add to the pot. Cut the kimchi into pieces if it's too large. When the soup starts to boil, add the kimchi.
  3. You can use any green vegetables such as radish sprouts or bok choy. Cut the mizuna green into 3 cm lengths.
  4. When it starts to boil, turn down the heat, lightly stir the soup, and swirl in the beaten egg.
  5. When the egg becomes fluffy, sprinkle with pepper to finish, and done.
  6. [Referral recipe] Fluffy egg soup made with chicken broth - - https://cookpad.com/us/recipes/145855-fluffy-egg-drop-soup-with-boiled-chicken-broth
  7. [Referral recipe] Mizuna Chinese soup made with chicken skin broth - - https://cookpad.com/us/recipes/147043-mizuna-chinese-soup-with-chicken-skin-broth
  8. [Referral recipe] Delicous side dish! Mizuna and salted chicken skin stir-fry - - https://cookpad.com/us/recipes/154708-chicken-skin-and-mizuna-kimchi-stir-fry

Spoon in the warm chicken stock with shredded chicken meat into the kimchi jjigae. Combine all the sauce ingredients and set aside. Bring the broth to a boil and add the noodles and bok choy. I have made this with pork, beef, chicken, fish and vegan! The mushrooms can totally make up for the lack of meat or fish in this kimchi soup.

So that’s going to wrap it up for this exceptional food egg and kimchi soup made with chicken skin and chicken broth recipe. Thank you very much for reading. I’m sure you will make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!