This is a very healthy vegetarian soup. It has the wonderful flavor of the kimchi without being too sour or spicy but add chilies if you wish, and you get your protein kick from the quinoa. It’s perfect for a weeknight since it’s very quick to make. You can also cook the quinoa in advance and just keep it in the fridge to save time.
This recipe serves 3.
½ cup of quinoa
150gr of mushrooms, sliced (I used a mix of chestnut mushrooms, nameko and king trumpet)
4 tablespoons of sesame oil
1 ½ tablespoons of chopped ginger
2 spring onions, finely chopped (white separated from the green)
1 cup of kimchi, very finely chopped
1 ½ litters of vegetable stock
2 tablespoons of soy sauce
3 mini paksoi
Lime wedges for serving (optional)
Extras soy sauce for serving
3 soft boiled eggs
First cook the quinoa. Rinse it under cold water and then boil it for 12 minutes. Drain it and set it aside.
Place 3 tablespoons of sesame oil in a medium saucepan over medium heat. Once the pan is hot, fry the mushrooms in batches. Remove the mushrooms from the pan.
In the same saucepan, add the remaining tablespoon of sesame oil, ginger and the white part of the spring onions. Cook for 1 minute over medium heat while stirring. Then add the chopped kimchi and stir for another minute.
Add the stock and soy sauce. Let it simmer for 15 minutes.
Then add the paksoi and let it cook for 1 minute. Taste the soup for salt.
For the soft boiled eggs, I just placed them in a saucepan and added boiling water. I let them cook for 6 minutes over medium heat.
To serve, divide the quinoa into 3 bowls. Add the soup, mushrooms, green parts of the spring onions, soft boiled eggs and sesame seeds. I like to squeeze some lime juice over the soup and serve it with some extra soy sauce on the side.