Kimchi soup recipe
A spicy Korean soup with tender pork belly and health-giving kimchi
Servings: 2
Calories: 1060kcal
Ingredients
- 250 g pork belly chopped into bite-sized pieces
- 1 cup cabbage kimchi chopped
- 750 ml water
- 1 tsp brown sugar
- 1 clove garlic
- 1 tbsp hot chilli sauce
- 4 spring onions
- 5 chestnut mushrooms
- 200 g egg noodles
Instructions
- Fry the pork belly pieces in a pan for about 10 mins until well browned on both sides.
- Add the water, kimchi, sugar, chilli sauce and garlic to a pan and bring to a simmer.
- Add the spring onions, mushrooms and pork to the mixture. Simmer for 20 mins until the pork is tender
- Add the egg noodles, bring up to the boil then simmer for a few minutes until the noodles are cooked through.
Nutrition
Calories: 1060kcal | Carbohydrates: 78g | Protein: 28g | Fat: 71g | Saturated Fat: 25g | Trans Fat: 1g | Cholesterol: 174mg | Sodium: 87mg | Potassium: 774mg | Fiber: 4g | Sugar: 5g | Vitamin A: 314IU | Vitamin C: 5mg | Calcium: 83mg | Iron: 3mg