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Chicken and Kimchi Soup

Scott Phillips

Servings: 4

Kimchi adds spicy, salty, sour flavors that complement the sweetness of miso and mirin in this soothing soup. Look for kimchi in the produce section of well-stocked supermarkets or in Asian markets.


  • 1 Tbs. vegetable oil
  • 4 oz. fresh mushrooms, such as whole shimeji (also called beech) or thinly sliced shiitake (about 1 cup)
  • 1 Tbs. finely chopped fresh ginger
  • 1 qt. homemade or lower-salt chicken broth
  • 1/4 cup mirin
  • 2 boneless, skinless chicken breast halves (about 1-1/4 lb.), cut crosswise into 4 pieces
  • 2 cups cabbage kimchi, drained and chopped
  • 2 Tbs. white miso
  • 3 scallions, thinly sliced (about 1/2 cup)

Nutritional Information

  • Calories (kcal) : 320
  • Fat Calories (kcal): 80
  • Fat (g): 9
  • Saturated Fat (g): 2
  • Polyunsaturated Fat (g): 3
  • Monounsaturated Fat (g): 3.5
  • Cholesterol (mg): 80
  • Sodium (mg): 800
  • Carbohydrates (g): 19
  • Fiber (g): 4
  • Protein (g): 35


  • In a 5-quart pot, heat the oil over medium-high heat. Add the mushrooms and cook, stirring occasionally, until browned, about 5 minutes. Add the ginger and cook, stirring, until fragrant, about 1 minute. Add the chicken broth, mirin, and 2 cups water; bring to a simmer. Add the chicken, lower the heat to medium, and simmer gently until the chicken is cooked through, about 15 minutes.
  • Transfer the chicken to a cutting board and chop it or shred it with two forks into bite-size pieces. Return the chicken to the pot. Turn off the heat and whisk in the kimchi and miso. Serve topped with the scallions.


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Reviews (1 review)

  • tew53 | 11/05/2014

    loved this soup. it had just the right amount of spicy with a satisfying texture. We served it with some stir fried chow mein noodles for some extra crunch. We will definitely make this again, especially since we now have a large container of white miso in the frig.

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