Kimchi cabbage soup with poached egg
Tangy kimchi meets rich poached egg, fresh dill, and creamy sour cream in this comforting cabbage soup—perfect for dinner or a nourishing lunch.
Preparation
Step 1
200 g cabbage, shredded – 70 g kimchi, chopped – 600 ml vegetable stock – 2 tbsp oil – 2 tbsp Kikkoman Spicy Chili Sauce for Kimchi – 2 tbsp Kikkoman Naturally Brewed Soy Sauce
Heat the oil in a large pot over a medium heat. Add the shredded cabbage and chopped kimchi. Stir fry for 5-7 minutes until the cabbage wilts and becomes lightly caramelised. Once the cabbage and kimchi are well fried, pour in the vegetable stock, Kikkoman Kimchi Chili Sauce and Kikkoman Soy Sauce. Bring the soup to a simmer and cook for another 10-15 minutes to allow the flavours to blend.
Step 2
2 eggs – 150 g cooked egg mie noodles – 5 g chopped fresh dill – 2 tbsp sour cream
Crack each egg into a small cup or ramekin. Using a spoon, create a whirlpool in the simmering soup and gently slide the eggs into the centre. Poach for 3-4 minutes to ensure perfectly runny yolks.
Pour the soup over the egg mie noodles and garnish the soup with the chopped fresh dill and sour cream.
Recipe-ID: 1450
Recipe as PDF
Download PDFThank you for your feedback!
Let us know what you think
Click on the number of stars you want to give: the more the better!
200 g cabbage, shredded – 70 g kimchi, chopped – 600 ml vegetable stock – 2 tbsp oil – 2 tbsp Kikkoman Spicy Chili Sauce for Kimchi – 2 tbsp Kikkoman Naturally Brewed Soy Sauce
Heat the oil in a large pot over a medium heat. Add the shredded cabbage and chopped kimchi. Stir fry for 5-7 minutes until the cabbage wilts and becomes lightly caramelised. Once the cabbage and kimchi are well fried, pour in the vegetable stock, Kikkoman Kimchi Chili Sauce and Kikkoman Soy Sauce. Bring the soup to a simmer and cook for another 10-15 minutes to allow the flavours to blend.
2 eggs – 150 g cooked egg mie noodles – 5 g chopped fresh dill – 2 tbsp sour cream
Crack each egg into a small cup or ramekin. Using a spoon, create a whirlpool in the simmering soup and gently slide the eggs into the centre. Poach for 3-4 minutes to ensure perfectly runny yolks.
Pour the soup over the egg mie noodles and garnish the soup with the chopped fresh dill and sour cream.
Discover more
