I recently discovered, aka within the last 2 weeks, that I actually like kimchee. My entire life, I’ve been adverse to pickled things. I don’t really like the strong, sour, vinegary taste to be infused throughout what I’m eating. Maybe my taste buds have grown up a bit. Or maybe they are dulling with age. Or maybe I’m eating emotionally/hormonally because I actually ate a veggie burger with peanut butter and pickles on it… and fucking loved it. Not that I’d eat any of this pickley stuff ALLLL the time, but a few bites here and there are pretty bomb. This soup is delicious, spicy, easy, quick and has just the right amount of kimchee kick. You can also adjust the amount of hot to your liking!
Kimchee Quinoa Soup
makes 2 big, meal-sized bowls
6 cups veggie broth
1 cup kimchee, plus extra juice
1 cup quinoa
1/2 cup corn
1 healthy fistful of your favorite green leafy vegetables (I chose arugula, but enjoy it with bok choy and spinach too)
1 dried red chile pepper, chopped
Sriracha to taste
Some pinches of sesame seeds
Bring the veggie broth with the chile pepper to a boil and add in the quinoa and corn. After it returns to a boil, turn the heat to medium. Add in all the kimchee, and about 1/4 cup juice. About 10 minutes after you turn heat to medium, add in the clean green veg. Arugula and spinach will cook much more quickly than bok choy; keep that in mind.
After everything is cooked, about 20 minutes, taste it real quick. Be careful dummy! It is hot!!! If it is to your satisfaction, transfer to 2 big bowls and add an extra sriracha swirl on top, and sprinkle with sesame seeds. If you feel like the taste needs to be adjusted, see the tips below the photo.. Then eat and enjoy!
Tips: If you like the kimchee flavor a lot, you can add more juice. If its lacking enough spice, start adding in the sriracha. Quinoa is cooked when the white ring around it starts to separate. You can see it in the photo above.