Chef Tom Fraker
Asian Vegetable Soup with Kimchi
Category
Soup & Stew
Servings
8 servings
Prep Time
5 minutes
Cook Time
20 minutes
Author:
Chef Tom Fraker
Ingredients
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2 tablespoons Extra Virgin Olive Oil
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1 Melissa’s Perfect Sweet Onion, halved, thinly sliced
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6 Button Mushrooms, sliced
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3 cloves Melissa’s Peeled Garlic, minced
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3 tablespoons Ground Ginger
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8 cups Vegetable or Chicken Broth
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1 bunch Melissa’s Baby Bok Choy, chopped
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Soy Sauce, to taste
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2 teaspoons Sesame Oil
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1/2 package Fresh Chinese Noodles, prepared according to the package instructions
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1/2 container Melissa’s “Jo San” Kimchi
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Freshly Ground Pepper, to taste
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1 Lime
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4 Hard Boiled Eggs, halved
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Fresh Melissa’s Cilantro, chopped for garnish
Directions
In a pot, heat the oil and caramelize the onions, stirring occasionally. Add the mushrooms, garlic and ginger and cook for 2 minutes, stirring often.
Next add the broth, Bok Choy, soy sauce and sesame oil and bring to a boil. Lower the heat and simmer for 8 minutes. Add the noodles, Kimchi and pepper and simmer for 2 minutes. Stir in the juice from the lime.
To serve, ladle the soup into individual bowls and garnish with an egg half and the chopped cilantro.
Filed in:
Asian Vegetable Soup with Kim Chee,
Baby Bok Choy,
Button Mushrooms,
Cilantro,
Kim Chee,
Kimchi,
Organic Limes,
Organic Peeled Garlic,
Perfect Sweet Onion,
Soup,
Soup & Stew
