Beef / Pork

Kimchi soup, 2-cup serving is for Soup.

Kimchi soup, 2-cup serving takes several minutes to prepare.

Kimchi soup, 2-cup serving takes 30 minutes to cook.

Kimchi soup, 2-cup serving makes 6 servings.

The ingredients for Kimchi soup, 2-cup serving are:

5 cups homemade chicken stock, defatted
750 ml V-8 (about 25 ounces or about 2 12-ounce cans)
140 g. ground pork (I had an Asian-seasoned pork patty in the freezer)
400 g beef shank with bone and fat (because it was also frozen; if it were thawed, I'd have trimmed the fat)
2 cups kimchi (I use the napa cabbage kind)
2 cups water
1/2 tsp. hon-dashi (salty fish stock powder) or to taste

Here is how you make Kimchi soup, 2-cup serving:

Easy as pie. Toss it all in a large soup pot. Bring to a boil. Turn down the heat and simmer for 30 minutes or until the meat is cooked to your liking. If you're using shrimp, toss that in 5 minutes before the end. If you're using big chunks of meat as I did today, wait for them to be done, then remove from the soup, slice them into strips and return them to the pot.Serving Size:?Makes about 6 two-cup servings

The nutritional information for Kimchi soup, 2-cup serving is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 237.2

• Total Fat: 10.7 g
• Cholesterol: 48.5 mg
• Sodium: 1,200.1 mg
• Total Carbs: 14.1 g
• Dietary Fiber: 2.1 g
• Protein: 19.5 g