Kim Chee Soup
- 2 cups sour kim chee
- 1 pound belly pork, thinly sliced
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 6 cups water
- 1/2 cup hot green chili pepper, cut into rings (optional)
- 10 clams
- 1/2 cup miso
Kim Chee Soup
Featured in the Honolulu Star-Bulletin on October 14, 2009.
Ingredients:
Directions:
- Rinse kim chee and soak for 30 minutes.
- Drain; cut into small pieces.
- Squeeze out liquid.
- In a saucepot, combine kim chee, pork, soy sauce and sesame oil.
- Cook for 5 minutes, stirring occasionally.
- Add water and chili pepper rings.
- Bring to a boil; lower heat and simmer for 30 minutes.
- Rinse and drain clams; add clams and miso to soup and cook for 5 more minutes.
- Serve with rice.
Makes 10 servings.
Approximate Nutrient Analysis per serving (not including salt to taste):
300 calories, 27 g fat, nine g saturated fat, 40 mg cholesterol, 1000 mg sodium, 6 g carbohydrate, 1 g fiber, 1 g sugar, 9 g protein
Review
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Aloha, we have reviewed the recipe and agree that the miso should be added later to avoid boiling for a long duration. The recipe instructions have been adjusted to reflect this change. Thank you for letting us know!
by Hawaiian Electric on 2/19/2019
The recipe says to combine all ingredients including the 1/2 cup of miso and cook for 5 minutes. Add water and chili pepper rings, bring to boil and simmer for 30 minutes. Add clams and cook for 5 more minutes. Don't you think miso should should be added later and not be cooked for more than 35 minutes? In making miso soup we add the miso at the very end and instructions say to remove from continued heat? Please clarify?
by Edwin Taniguchi on 2/18/2019
