Korean Kim Chi Soup

I love eating this spicy soup piping hot on a cold day. For a heartier meal, add some tofu or serve with a bowl of hot steamed brown rice. This is spicy!  Omit the red pepper flakes if you like a medium spicy soup. If you can't find shitake or enoki mushrooms, just substitute another type of mushroom.

2 teaspoons sesame oil

2 cloves garlic, minced

2 teaspoons ginger, minced

1 ½ cup kimchi, cut into bite-size pieces

2 ½ cups vegetarian dashi

1 tablespoon gochujang

1 tablespoon naturally sweetened mirin (Eden Foods makes one)

1 teaspoon Korean red pepper flakes or powder, optional

5 shitake mushrooms, stems removed, caps cut into quarters

1/2 a bunch of enoki mushrooms, bottom 1 inch trimmed

2 scallions, green parts only, chopped

Heat sesame oil over medium heat.  Add garlic and ginger, and stir until fragrant, about 15 seconds.  Add kimchi and cook about 2 minutes, stirring a few times.  Add dashi, gochujang, mirin and red pepper flakes and bring to a boil.  Add shitaki mushrooms and cook for 1 minute; add enoki mushrooms and cook 30 seconds. Sprinkle scallions on top and serve.  Serves 4-6.

This printable recipe is from Jeanette's Healthy Living