Chicken soup with Korean kimchi, enoki mushrooms, squash and dark greens to boost immunity, warmth & deeply nourish.
This flavourful, nutritious soup can come together relatively quickly, especially if you’re working with leftovers.
2 med onions, chopped
3-4 tbsp olive oil
one 3-inch knob of ginger, grated
4-6 garlic cloves, chopped
pinch of chili (optional)
6 C broth: chicken, veg, bone; or just use water and extra sea salt
1 1/2 C chopped pre cooked chicken (leftover is great) *sub tofu or leave out for vegetarian/vegan version
1 1/2 C chopped, pre-cooked squash (or sweet potato)
1 pkg enoki mushrooms
1 C kimchi of choice
2 C dark, leafy greens (washed & chopped)
2 tsp sea salt
fresh ground pepper
In a med pot, on med heat, sauté the onions until the edges start to crisp - 8 mins.
Add grated ginger and chopped garlic, and a pinch of chili if you choose. Let it sauté for a few more mins.
Add the broth and reduce heat to med-low. Add the enoki mushrooms, chicken (or tofu) squash, and kimchi.
Let the soup simmer for about 20 mins, then add the greens, turn off the heat, and cover for a few more mins to let the greens wilt.
Uncover and adjust sea salt & pepper if necessary.
The broth should be slightly spicy, mildly sweet, and a bit vinegary; the broken-up squash will thicken the broth, and the enoki mushrooms will resemble noodles.