I think I have a soup addiction. I made this earlier in the week after returning to Brooklyn from a weekend in Ithaca to a house with almost no food. I keep meaning to freeze a pint or two of each soup I make so that I'm not caught with nothing to eat but I never remember.
Luckily, my mom sent us back here with a bunch of veggies from her garden and the local farmer's market. The haul also included a new jar of kimchi. Cameron had mentioned an idea for a kimchi soup earlier in the week and after a quick fridge inventory, I realized we had everything we needed for a healthy, late summer vegetable kimchi soup. (Thanks, mom!)
This is a great fridge clean out recipe since it will work with most stocks and vegetables. I happened to have corn, carrots, zucchini, kale and green beans but most other vegetable would work too.
small splash oil
1/2 red onion, chopped
small 1" knob ginger, peeled and grated
2 garlic clove, grated
1 quart vegetable stock
1 1/2 cup kimchi with liquid (I chopped mine first)
2 tablespoons tamari soy sauce
1 cup chopped zucchini
1 cup chopped green beans
1 cup chopped carrots
3/4 cup corn kernels
1 cup chopped kale
s + p, to taste
Warm oil in a pot, over medium heat. Add onion, ginger and garlic. Cook until soft, stirring frequently. Add stock, kimchi, tamari zucchini, green beans, carrots and corn. Simmer until vegetables are tender. Time will depend on how thin vegetables are, these took about 8 minutes. Stir in kale. Season to taste.