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

Hey everyone, it’s me, Dave, welcome to our recipe site. Today, I’m gonna show you how to prepare a distinctive dish, egg and kimchi soup made with chicken skin and chicken broth. It is one of my favorites food recipes. For mine, I will make it a bit tasty. This is gonna smell and look delicious.

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Egg and Kimchi Soup Made with Chicken Skin and Chicken Broth is one of the most well liked of current trending foods in the world. It is easy, it is fast, it tastes yummy. It is appreciated by millions daily. Egg and Kimchi Soup Made with Chicken Skin and Chicken Broth is something which I’ve loved my whole life. They’re nice and they look wonderful.

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

The ingredients needed to make Egg and Kimchi Soup Made with Chicken Skin and Chicken Broth:
  1. Prepare 1 Boiled chicken or chicken skin
  2. Take 2 tbsp Kimchi
  3. Take 1 Salt
  4. Take 1 dash Pepper
  5. Take 1 Egg
  6. Make ready 1 Mizuna greens
  7. Make ready Prepare either one
  8. Make ready 600 ml ● Chicken skin soup
  9. Make ready 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 this up for this special food egg and kimchi soup made with chicken skin and chicken broth recipe. Thanks so much for your time. I am sure you can make this at home. There is gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!