Rating: 3 stars
39 Ratings
  • 5 star values: 3
  • 4 star values: 7
  • 3 star values: 17
  • 2 star values: 11
  • 1 star values: 1

With its intense but balanced flavors, this warming chicken and kimchi soup is perfect for lunch or when you're feeling under the weather.

Martha Stewart Living, November 2007

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Read the full recipe after the video.

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Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Bring stock, water, chicken thighs, garlic, ginger, anchovies, and salt to a boil in a large saucepan. Reduce heat, and simmer until chicken is cooked through, about 15 minutes. Remove from heat.

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  • Transfer chicken to a plate, reserving broth. Let chicken stand until cool enough to handle. Remove meat from bone, and shred into bite-size pieces.

  • Add chicken, kimchi, and reserved kimchi liquid to cooking broth in pan, and place pan over low heat. Gently add spoonfuls of tofu to pan, being careful not to break it. Gently shake pan to submerge tofu. Bring to a very gentle simmer, and cook until tofu is heated through, 3 to 5 minutes. Add scallions. Divide soup among bowls.

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Reviews (3)

39 Ratings
  • 5 star values: 3
  • 4 star values: 7
  • 3 star values: 17
  • 2 star values: 11
  • 1 star values: 1
Rating: 4 stars
01/23/2019
This recipe has become a part of my regular dinner rotation, albeit with some tweaks! I always double the amount of chicken and tofu, & serve over some short-grain white rice in the bottom of the bowl to make it a bit heartier. Also, the taste can be quite different depending on what brand of kimchi you use. If you're lucky enough to live somewhere that carries more than one brand of kimchi, I suggest experimenting to decide which one you like best in this recipe.
Rating: 4 stars
02/13/2018
Perfect as it is. Nice with that Kimchi Korean spice!
Rating: Unrated
12/23/2011
This soup was good, but oh boy spicy. Also I read somewhere that this is always served with rice. I served with brown basmati rice and/or quinoa. It really balances out the flavors to serve it this way. I felt like it needed a little more chicken, but not sure. The tofu is nice because it contrasts nicely with the spicy heat of the stew. It definitely makes more than 4 servings, I would say at least 6.
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