I was craving for some kimchi soup and have decided to share my recipe with you peeps.

I love the authentic Kimchi soup I have tried in korea and even in good korean restaurants in Singapore but it lacked the singapore twist. So I came up with the .......

The Jacqueline's style Kimchi Soup Recipe

550 Calories

1 piece of chicken breast sliced very thinly
1/2 small onion sliced thinly
1 small tub of kimchi -- I bought mine from takashimaya B1 at the kimchi counter called Chan Chan Chan
8 cloves of garlic cleaned
Appropriate amount of water
1 tablespoon of hua tiao jiu

2 teaspoon of gochujang (Korean chili paste)
2 teaspoon of doenjang (soy bean paste)
1/2 teaspoon of ssamjang (seasoned bean paste)

1 tub silken tofu sliced into cubes
1 stalk of spring onion
1 packet of golden mushrooms
You can be creative and add lady's finger or cocktail sausages or meatballs or prawns or squid if you like.
1 tbs butter

Heat a deep pot until hot, add butter and garlic and onion then add the chicken breast and prawns or squid. Stir fry till fragant but not burnt, then add the whole tube of kimchi in. Saute until the mixture is very fragrant, add the cooking wine, gochujang, doenjang and ssamjang; stirring everything together to combine.

Bring to a boil and taste. If you want it more spicy, add more gochugaru. If you want it saltier, add more doejang. Add the tofu, sausage, golden mushrooms and meatballs at this point of time. Turn down the heat to a simmer and let it cook for 15-20 minutes, or until the pork and kimchi are tender.

When you’re ready to serve, add the spring onion and serve with a bowl of freshly cooked white rice.

***** In authentic korean kimchi soup, they would add a teaspoon of butter after the soup is done and ready to serve so as to thicken the soup. But I didn't add butter. ;)