Category: SOUP AND STEW

Baked Potato Soup

Baked Potato Soup

My daughter, Anna, and I love Baked Potato Soup. We pretty much love any soup but ever so often we crave this one or mushroom soup the most. I mean what not to like, right?! It is pure comfort in every spoonful that you take.…

Cabbage and Barley Rice Soup

Cabbage and Barley Rice Soup

Even though I did not have cabbage in my garden to make Cabbage and Barley Rice Soup I was still so excited that my garden produced beautiful veggies. Still, it was fantastic to pick some fresh produce and cook with it for my family. Those…

Spicy Gourmet Kimchi Ramyun

Spicy Gourmet Kimchi Ramyun

Spicy Gourmet Kimchi Ramyun

When I have tough days, so-called my 5 minutes dedicated purely to myself, I typically make Spicy Gourmet Kimchi Ramyun or Ramen.

Oh, and if it is raining like these past two days, it became a must-have. Spicy makes me tingle, and relaxed and I instantly feel calmness going through my body.

I would totally like to add that this hits the spot!
What makes you calm and collected?

Nevertheless, I wanted to share this recipe for quite some time. I had more than several requests for somewhat healthier gourmet ramen.

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However, I just could not post it before. My apologies for waiting for so long. When you think of ramen, it associates you to unhealthy fast instant noodle soup that most of the college students live off.

With that being said, It can be turned around when you include fresh ingredients, it is instantly more delicious and yes Lil’ bit healthier version. For all one knows it looks more like Jjigae (stew) but it’s not!

Spicy Gourmet Kimchi Ramyun

Well, it has been a very tough week, never-ending week and to tell you honestly this one already started to be not far off. Tough, I know, but I am a tough cookie. I get easily overwhelmed and then I drop a few floors down.

Yesterday’s rain was magical. I think I needed rainy, thundery rather a depressing Monday.

A day to completely relax and curl in a blanket read a book and let my mind get into a calming place of the state.

Now without taking too much of your time, let us get some food into those bellies. Shall we?

One thought, you have to do this because it is absolutely astonishing, especially if you love spicy.

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Of course, it can be adjusted to your own taste. I love adding tofu because just like rice it suppresses a bit of the heat.

Oh, and I am so not “making it fancy” when there is no camera around! It is eaten from the pot in my kitchen without any reservations!!!

I hope you try this easy Spicy Gourmet Kimchi Ramyun, recipe because it is truly delicious.

Hey, and if you try this recipe or any other recipe from my blog please share it with me on Instagram.

Make sure to tag me @sandraseasycooking using hashtag #sandrasasycooking. I would love to see all your delicious creations and share them with my readers as well. Thanks!!! <3

Spicy Gourmet Kimchi Ramyun
Yield: Serves 2

Spicy Gourmet Kimchi Ramyun

Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes

If you love spicy ramen then you will love my Spicy Gourmet Kimchi Ramyun.

Ingredients

  • 2 cups Chicken broth low sodium
  • 1 cup of water
  • 1 2 x2 Dashima/Kombu/edible kelp
  • 3-4 Oz 85g-113g Chicken /beef or pork, cut into small cubes or very thin slices
  • 1 green onion chopped
  • 5 Mushrooms sliced (I used both button and Shiitake)
  • 1 cup Ripe Aged Kimchi, chopped
  • 2 pk Shin Ramyun instant noodles {with seasoning} /not in the cup
  • Salt to taste *if needed
  • 1 Egg more if desired
  • Silken Tofu or odeng (fish cake)*optional

Garnish Options

  • 2 Green Onions chopped
  • Red Chili Pepper fresh
  • Korean Chili Treads {shilgochu}
  • Sesame Oil
  • Cheddar Cheese

Instructions

  1. Boil chicken broth and water, adding kelp in the broth, Let it boil for 2 minutes and add chicken or any other meat that is cut into very small slices or cubes. Let it boil on high heat for 6 minutes, covered with the lid. You may take kelp out or leave it in and/or eat it later. READ NOTES*
  2. Take the lid off and add chopped green onion, mushrooms, and chopped kimchi. Stir and cover to boil for 3-5 minutes.
  3. Open Shin Ramyun pack and take the seasoning out. Add seasoning to your spicy tolerance *half of seasoning {in foil pk} of 1 pack could be enough spicy for some -Taste and see if you need more seasonings.
  4. Add noodles, stir and cook for 3 more minutes, uncovered. You may add cubed tofu or sliced odeng to the soup at this time.
  5. While the soup is boiling add egg, you may stir if you like or leave it to cook whole, like a poached egg.
  6. Take it off the stove and garnish it with chopped green onions, red chilies, Korean chili threads, and sesame oil, Cheddar cheese give you creamy sensation. All optional.

Notes

Meat is not as important if you don't want to use it, but I love it, it gives me more flavor. You can add canned/or in pack tuna, so well with it too.

Oh, of course, spam as well. IF you use beef, let it cook/boil over 6 minutes. Chicken Cooks faster.

Any meat that boils it's better when it cooks longer so I will let you decide. I used fresh shiitake because I had a whole pack. So what you need to do is just cut off the stems and slice them.

In case you would like to use dry, just soak them for 10-15 minutes prior to cooking, cut out the stems and slice, then boil with kelp in the first step. I like adding ripe kimchi, about 3-4 months old, cause that sourness gives so much flavor.

Slow Cooked Beef Stew

Slow Cooked Beef Stew

I made Slow Cooked Beef Stew simply to comfort my heart and soul. It has gotten cold in the last couple of days so this really hit the spot. I could eat stew even at the peak of the summer, preferably spicy one. To put…

Peas and Chicken Soup

Peas and Chicken Soup

Simple Peas and Chicken Soup Recipe

Vegetarian Kale Soup

Vegetarian Kale Soup

Vegetarian Kale Soup Recipe

I love KALE! I make deliciously kale baked chips, add in my smoothies, or make beef and rice rolls; much like cabbage rolls, etc.

Needless to say, vegetarian kale soup is a “must” in my family especially around this time of the year. Well, to be honest, I do make it all year round because I crave it! I know it sounds shocking, but it is true.

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Sometimes I would add smoked sausages, sometimes smoked meat/bones/ribs, but most of the time I make this hearty, earthy vegetarian version.

It is also very simple and light recipe, inexpensive, especially if you are on a tight budget, and guess what even though, Kale is all year round vegetable, it is actually in season during the winter time.

Eat more Kale now, because it is great for your body and mind, raw or cooked; in juices, salads, soups, and stews, etc.

Vegetarian Kale Soup

The way I make my vegetarian kale soup may sound more like a stew, because of all the ingredients that I am using in the recipe, but that is why it is so rich in flavor.

Kale soup is done in less than 30 minutes and it tastes absolutely amazing. Last week I made it pretty early, because I am volunteering for a few hours in my boy’s elementary school, so to save the time I made it earlier before I left my house.

With that being said, I ate it at 9 am. Yep! It was a cold morning and it felt so good to eat it right away when it was piping hot.

Vegetarian Kale Soup Step by step

I hope you try this winter season. If you are a kale lover, then I am sure that you will love this recipe. Please, tag me on Instagram @sandraseasycooking if you make this recipe or any other from my blog. Thank you!

YOU MIGHT LIKE BACON AND KALE SOUP

Vegetarian Kale Soup
Yield: Serves 4

Vegetarian Kale Soup

Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Vegetarian Kale Soup Recipe

Ingredients

  • 1 tablespoon Olive Oil
  • 1/4 Onion, finely chopped
  • 1 Celery Rib, sliced
  • 1 large Carrot sliced
  • 4 potatoes medium size, peeled and cubed
  • 3 Cups Fresh Kale roughly chopped
  • 4 Cups Vegetable broth (read notes)
  • 2 Cups Water
  • 1 Vegetable Bouillon Cube, preferably Organic
  • Salt and Black Pepper to taste

Instructions

  1. In a large pot, put oil with chopped onion and garlic; cook for a few minutes, stirring then add sliced carrot.

  2. Peel and cube or quarter potatoes and add to the pot, stir, then add washed and chopped Kale.

  3. Pour vegetable stock, water, add bouillon, season with salt and black pepper to taste, stir, cover and cook on medium high heat until potatoes are tender, and not falling apart, about 20 to 25 minutes.

  4. Serve hot, or once it's cooled to room temperature pour into the fridge, safe container with a lid. It can be refrigerated for up to 2 days, but it is absolutely the best of it is eaten the same day.

Notes

Yes, you can add other vegetables! I recommend being up to 48 hr in the fridge because I never had this dish longer than 2 days, so I am sticking to what I know accorded by my own taste experience. It is true that it always tastes better when eaten right away.

Yes, you can use frozen Kale, even fresh or frozen Spinach and/or Collard greens is working very well with this recipe.

You can replace vegetable broth with just a water or chicken stock if you are not vegetarian. So, instead of adding 4 cups of vegetable broth you would add 4 cups of water or chicken/beef broth. Same goes for the Bouillon. You can add any that you have on hand.

Also, if I am adding only water and there is no broth of any kind for my soup, I like to add 2 Bouillon cubes and adjust the taste with salt and pepper.

Add smoked sausage or smoked neck bone would work wonders for this dish. (Link in this post is not paid link, I just want to show you visually what product I am referring)

Butternut Squash Soup

Butternut Squash Soup

It’s raining and it feels like Monday, seriously. So, if you love soups then this Butternut Squash Soup totally hits the spot on days like today. It’s not cold, but just gloomy and dark, perhaps that’s how Halloween day should be, a bit on the…

Roasted Tomato Soup

Roasted Tomato Soup

Is there anything better in the Fall time than wrapping your hands around a nice bowl of tomato soup, especially with freshly made crunchy…

Kimchi JjiGae

Kimchi JjiGae

Kimchi Jjigae Recipe

If you never had Kimchi Jjigae or Korean Kimchi Stew I got to tell you this must be tried. I fully recommend it, especially now that cooler days are coming our way. 

Heck! Even in the Summertime, this hits the spot. One important thing that you will need is a napkin and preferably two. Trust me on that one!

Therefore you might ask what is Kimchi Jjigae or Chigae? It’s hearty Korean Stew (jjigae) made with Kimchi (fermented Napa cabbage) which is precisely the star of this dish. The other ingredients are used up to the cook’s specific preferences. 

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Kimchi stew is most commonly cooked with more fermented or older/aged kimchi. It instantly creates a much stronger taste and deeper flavor, while new kimchi or less fermented does not bring as much flavor.

Anyhow, it was a late lunch, my kids still in school so Hubby and I were alone. I knew that the question would come soon or later: “What’s on the menu today?”

Kimchi Jjigae

The moment I woke up I had this delicious spicy stew on my mind. Well, I had it on my mind for a week, but for some reason, I always skip Jjigae and go for kimchi ramen most of the time.

So, I was saving one container of kimchi for 4 plus months just for this occasion to make this stew.

Yes you heard me, I was saving it for months and I simply could not wait any longer. I kept telling myself, the stew had to be made and had to be made now.

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I was laughing so hard when my husband screamed after the kimchi smell reached his nose.

Nevertheless, he wasn’t complaining when it was time to eat! He ate a full bowl of rice and reached for some more. It’s so excellent with colder rice…

If you are undoubtedly kimchi lover and love spicylicious food, this is positively 100 percent a stew for you.

Comforting, spicy, simple and delicious in any possible way that I could correctly describe. 

If you are not sure how to make it and would sincerely like to see it, just YouTube it.

Check my video and see how I’m making kimchi stew.

Kimchi JjiGae
Yield: Serves 2 to 3

Kimchi JjiGae

Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes

Ingredients

  • ½ Lb. Pork Belly (READ the notes) Or 1 cup smoked Bacon
  • 1/2 Tbsp. Garlic finely minced
  • 1/2 Onion chopped
  • 2 Cups Fermented Kimchi chopped
  • 1 Cup Stock/chicken beef etc.
  • 1 Cup Kimchi juice
  • 1 cup of water
  • 1 Tablespoon Red Hot Pepper Paste gochujang or to your taste
  • ½ teaspoon Hot Pepper Powder gochugaru
  • 2 Green Onions + green part for garnish
  • ½ Pack Tofu cubed (soft or firm)
  • Salt to taste and sugar to balance the spiciness of the stew

Instructions

  1. Cut the pork belly into bite-size or 1-inch size. Discard the skin if any. You can use smoked bacon instead.
  2. Preheat deeper saute-pan/pot on medium-high and drop the bacon in. After a few minutes, drop in garlic and onion. Stir and let it cook for a few minutes.
  3. Chop fermented cabbage (kimchi) into bite-size pieces, and drop in the saute pan. Stir fry it for 2 minutes on medium-high.
  4. Pour in fermented cabbage (kimchi) juice, chicken stock, and water, then stir.
  5. Add red hot pepper paste, red hot pepper powder; Stir again and cook on medium-high temperature for 10 minutes/ After 10 minutes check if you need to add more liquid. Cover, and let it boil/cook for 5 more minutes.
  6. Add in the stew green onions, and cubed tofu -firm or soft.
  7. Garnish the stew with more chopped scallions, and chilies if you wish.
  8. Serve it hot and with rice and other banchan, known as Korean side dishes.

Notes

I am sure some of you don't eat pork. You can use instead: chicken, beef(ground also good), tuna or keep it meatless and use mushrooms as a sub.

The most authentic recipe I would say uses pork belly, but you are more than welcome to use whatever is your personal preference.

I like adding the pork, and smoked sausages or smoked bacon. It adds so much more flavor. If you are using anything other then bacon/pork belly, know that the cooking time will increase. Mushrooms are so healthy if you have any add them to this stew.

As for Tofu, you can use soft or firm, it's up to your likes, you will not go wrong either way, but it is optional. Also, you can add gochujang (hot pepper paste) and/or gochugaru (hot pepper powder/flakes) half the measurement that I added in the recipe if you cannot handle or tolerate spicy food. OR simply add a little bit at the time until you reach what you like.

Korean Ox Bone Soup

Korean Ox Bone Soup

Korean Ox Bone Soup Seolleongtang recipe