1 Cup Kimchi

4 Cups Chicken Broth

4 Cups Water

2 tbsp gochujang (chili paste)

1tbsp Honey

2 tablespoon Minced Garlic

2 tablepsoons Minced Ginger

Chili Flakes

Spring onion chopped

1/2 white onion chopped

half dozen shrimp

1/4 pound ground pork or chicken

1 tbsp soy sauce

1/2 tsp sesame oil

White pepper

Salt

Black Pepper

Garlic Powder

Shitake Mushroom

Beech Mushroom

Yu Choy Sum or Bok Choy

Silken Tofu

Wonton Wrappers

1 Cup White Rice

EVOO

Hide and Seek in a bowl… Just when you think you’ve eaten all of your dumplings, one pops up from underneath the mushrooms and cabbage and it’s more fun than it sounds. On that note, may I just say how fricken incredible this soup is. Spicy with the perfect amount of coolness from the silken tofu. If you don’t like Kimchi or are afraid to try it, this will change your mind completely. I promise.

I always start my soups and stews keeping in mind I like to let it simmer for quite a while.

In a large pot on low drizzle with olive oil. Saute your white onion and add garlic and ginger. When the onion becomes glassy add 4 cups chicken broth with 4 cups water. Gochujang gives this soup it’s reddish tint, I add 2 tablespoons but feel free to cut back depending on your spice preferences. Add Kimchi, Mushrooms, and a handful of spring onion. Season with Salt and Black Pepper, a few dashes of white pepper and Garlic Powder. I put honey in basically everything and I feel the sweetness balances the spice so a tablespoon of honey here is just the cherry on top. Now, let it sit.

In a Separate bowl you’ll want to start your wonton filling. Mix together ground chicken or pork and diced shrimp. I throw in a few leftover chopped spring onions as well. start to fold in a tablespoon of soy sauce and 1/2 tsp sesame oil, 1 tsp of garlic powder, 2 tsp of white pepper, a hefty peppering of pepper (see what I did there?) and a pinch of salt. I bought my wonton wrappers pre made in the Asian cuisine section of my supermarket. Life changing, truly.

I wish I was one of those well put-together adults who owns a rice maker, but alas I am not. And I boil 1 cup of white rice with 2 cups water and a pinch of salt like the cavewoman I am. It should take only about 10 minutes, or until the simmer has dissolved all water and you have fluffy rice. I love sprinkling my rice with Furikake Seasoning if you have it but it’s not necessary.

The Wontons don’t take long, so throw them in last minute along with the Yu Choy Sum and soft boiled eggs. The wontons and Leafy greens take about ten minutes and the egg around 6. I love a good runny yolk in my soup.

Serve with rice, and silken tofu on the side. Eat your heart out folks!