Kimchi Soup

Sometimes Kimchi is just too intense a flavor when it is not accompanied by a meat protein. As a pescatarian, I still want to enjoy Kimchi.  The label on this jar did not indicate its level of heat like salsa when it's labeled 'hot.' Looking for a savory idea, I thought soup. It turned out to be a delicious cabbage soup with additional mild, white cabbage.   The next day, I sauteed some green squash and mushrooms and added the cooked, soft vegetables to the leftover soup and loved it.  Also, I think that this would be great served cold, like a Japanese-type gazpacho.

Yield: 4 cups, two servings 

Ingredients:

1 C Jongga Nappa Cabbage Kimchi 

1 C shredded green or white cabbage, any variety

1 TB Better Than Bouillion Reduced Sodium Vegetable Soup Base (1 tsp per cup of water)

3 C Water

Bring covered water to a boil with Soup Base, add Kimchi and cabbage.  On medium heat, heat covered soup to a boil, then lower temperature and simmer for ten minutes, until cabbage is thoroughly softened.