This is a very light fish soup made flavoured with kimchi juice. It’s packed with probiotics (but sometimes also sodium, so check the label if that’s a concern) and because of its spiciness, will warm you up on a chilly day. I had a quarter cup of kimchi juice remaining so I made up this light brothy soup to finish it up and to warm up. It’s very easy to make – 15 minutes max.
Makes a small pot.
– 1 tsp sesame oil
– 2 celery ribs, chopped
– 1 tsp minced garlic
– 1 tilapia fillet, thawed
– 1 tsp salt
– 1/4 small onion, chopped into eighths
– 1 cup chicken broth
– 2 cups water
– 1/4 cup kimchi juice + residue spices around the container
1. Add the broth and water to a small pot. Add the onion and bring to a boil.
2. Drizzle the sesame oil onto a small pan and heat until it starts smoking. Stir fry the celery for a couple of minutes, then add the celery to the pot.
3. Add the garlic to the pan and stir fry for 30 seconds. Add the fish to the pan and sprinkle all the salt over it. Fry for approx. 5 minutes or until it starts to flake. Flip over every now and then. Cut the fish into bite size pieces and add to the pot.
4. Turn the heat down to a simmer and add the kimchi juice (apparently high heat kills the goodness in kimchi). Serve hot (It is much better hot)!