Clark's Korean Kimchi Soup

4
Servings
9m
Prep Time
40m
Cook Time
49m
Ready In

Recipe: #37987

December 30, 2021



"The maggi is my seasoning so not necessary for this recipe"

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (432 g)
  • Calories 144
  • Total Fat - 9.6 g
  • Saturated Fat - 3.4 g
  • Cholesterol - 24.2 mg
  • Sodium - 333.8 mg
  • Total Carbohydrate - 7.1 g
  • Dietary Fiber - 2.5 g
  • Sugars - 3.5 g
  • Protein - 7.6 g
  • Calcium - 52.7 mg
  • Iron - 1.2 mg
  • Vitamin C - 38.7 mg
  • Thiamin - 0.1 mg

Step 1

Place the water in a large saucepan and set aside.

Step 2

Cut the carrot in half lengthwise, then crosswise in ¼-inch slices.

Step 3

Cut the celery stalk in half lengthwise, then crosswise in ¼-inch slices.

Step 4

Quarter the bell pepper lengthwise, then cut crosswise in ¼-inch slices.

Step 5

Add the carrot, celery, green onions and bacon to the saucepan of water.

Step 6

Bring to a boil, then boil gently, uncovered, 15 minutes.

Step 7

Add the maggi, bell pepper, peas, mushrooms, the bouillon (cube), the package of ramen noodles and seasoning.

Step 8

Cook 4 minutes.

Step 9

Add the kimchi and cook 5 minutes more.

Step 10

Season to taste

Tips & Variations


No special items needed.

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