Egg and Kimchi Soup Made with Chicken Skin and Chicken Broth
Egg and Kimchi Soup Made with Chicken Skin and Chicken Broth

Hey everyone, I hope you’re having an incredible day today. Today, we’re going to make a special dish, egg and kimchi soup made with chicken skin and chicken broth. One of my favorites. For mine, I will make it a bit unique. This is gonna smell and look delicious.

Egg and Kimchi Soup Made with Chicken Skin and Chicken Broth is one of the most well liked of current trending meals on earth. It’s easy, it is fast, it tastes yummy. It’s appreciated by millions every day. They’re fine and they look fantastic. Egg and Kimchi Soup Made with Chicken Skin and Chicken Broth is something which I’ve loved my whole life.

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To begin with this particular recipe, we have to prepare a few components. You can cook egg and kimchi soup made with chicken skin and chicken broth using 9 ingredients and 8 steps. Here is how you cook that.

The ingredients needed to make Egg and Kimchi Soup Made with Chicken Skin and Chicken Broth:
  1. Get 1 Boiled chicken or chicken skin
  2. Make ready 2 tbsp Kimchi
  3. Prepare 1 Salt
  4. Take 1 dash Pepper
  5. Take 1 Egg
  6. Get 1 Mizuna greens
  7. Prepare Prepare either one
  8. Get 600 ml ● Chicken skin soup
  9. Prepare 600 ml ● Chicken broth

Egg and Kimchi Soup Made with Chicken Skin and Chicken Broth step by step. Heat up the strained chicken broth or chicken skin soup. If you need more salt, add some, and if it tastes too strong, add some water. Cut the chicken or chicken skin into thin strips, and add to the pot.

Instructions to make Egg and Kimchi Soup Made with Chicken Skin and Chicken Broth:
  1. Heat up the strained chicken broth or chicken skin soup. If you need more salt, add some, and if it tastes too strong, add some water.
  2. Cut the chicken or chicken skin into thin strips, and add to the pot. Cut the kimchi into pieces if it's too large. When the soup starts to boil, add the kimchi.
  3. You can use any green vegetables such as radish sprouts or bok choy. Cut the mizuna green into 3 cm lengths.
  4. When it starts to boil, turn down the heat, lightly stir the soup, and swirl in the beaten egg.
  5. When the egg becomes fluffy, sprinkle with pepper to finish, and done.
  6. [Referral recipe] Fluffy egg soup made with chicken broth - - https://cookpad.com/us/recipes/145855-fluffy-egg-drop-soup-with-boiled-chicken-broth
  7. [Referral recipe] Mizuna Chinese soup made with chicken skin broth - - https://cookpad.com/us/recipes/147043-mizuna-chinese-soup-with-chicken-skin-broth
  8. [Referral recipe] Delicous side dish! Mizuna and salted chicken skin stir-fry - - https://cookpad.com/us/recipes/154708-chicken-skin-and-mizuna-kimchi-stir-fry

If you need more salt, add some, and if it tastes too strong, add some water. Cut the chicken or chicken skin into thin strips, and add to the pot. And as most good food, it was even. This is not typical in the traditional kimchi jjigae, but it steps up the soup and makes it even more velvety and rich. This soup is made to be eaten with rice.

So that’s going to wrap it up with this special food egg and kimchi soup made with chicken skin and chicken broth recipe. Thank you very much for your time. I’m confident you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!