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

Source: Martha Stewart Living, November 2007



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How would you rate this recipe?
  • jajuka84
    23 JAN, 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.
  • MS11728808
    13 FEB, 2018
    Perfect as it is. Nice with that Kimchi Korean spice!
  • MS11100267
    23 DEC, 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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