Hangover Kimchi Soup
Garlicky, gingery and full of bright flavors, this panacea will heal you from within. The amount of spice is up to you, but know that a little red chile lends immeasurable flavor in addition to heat. If your ginger root is especially young and tender, consider peeling then cutting it into fine 1-inch matchsticks to eat in the soup for an even deeper, punchier warmth. White beans offer protein in this brothy meal, which becomes even heartier with the addition of white rice or noodles. (You can also sop it up with a slice of cornbread.) Reheat this nourishing soup throughout the week, adding more broth and various crisper-drawer vegetables you need to use up, like cabbage, kale, arugula, watercress and bean sprouts. Quick-cooking proteins like shrimp and tofu taste great in place of the beans, too.
Ingredients
- 1packed cup finely chopped kimchi (8 ounces; see Tip), plus any accumulated juices
- 1quart chicken stock, preferably homemade
- 4large garlic cloves, thinly sliced
- 1(2-inch) piece ginger, sliced
- 1tablespoon gochugaru (see Tip), plus more to taste
- 1tablespoon fish sauce, plus more to taste
- 1tablespoon doenjang or miso (see Tip)
- Salt
- 1(15.5-ounce) can large white beans, such as butter, cannellini or great Northern, rinsed and drained
- 1small yellow onion, halved, peeled and thinly sliced
- 1loosely packed cup fresh cilantro leaves and tender stems
Directions
To a medium pot, add the kimchi, stock, garlic, ginger, gochugaru, fish sauce and doenjang. Set over high heat until boiling. Partially cover, reduce the heat to medium-low and gently boil, stirring occasionally, until the broth is aromatic, 8 to 10 minutes.
Stir in the beans and onion and continue simmering until warmed through, about 5 minutes. Taste and adjust seasonings, if needed, with salt, gochugaru and fish sauce. Before serving, discard the ginger if you don’t want to eat it and stir in the cilantro.
Source: https://cooking.nytimes.com/recipes/1026732-hangover-kimchi-soup?smid=ck-recipe-iOS-share