Kimchi soup

ahsan65@gmail.comMarch 27, 2025

0 0 1 minute read

There is a Kimchi soup that I found myself in my mind for years. I met him in Namu Gaji, a lively and welcoming neighborhood spot led by the three brothers (Dennis, Daniel and David) Lee. The restaurant was located diagonally opposite Dolores Park in San Francisco, and was the ideal place to settle along the shore of Windows oriented towards the street to chat and watch people on Okonomiyaki Grésillant or an ardent Stonepot of market vegetables. I often saw the Namu Gaji crew at the Saturday morning farmer market, purchases of ingredients or the food markets of their Namu stand. Lots of heart on all fronts.

Sou Kimchi: inspiration

The soup – I don’t remember that she was on the menu, even if it could have been. I simply remember having discussed the soup with one of the servers there and shortly after, a bowl of magic on gunshots appeared. It was a cabbage soup, but fiery and invigorating with a lot of spices. You could see the spots of red everywhere, and the broth had small swimming pools of spicy goodness in suspension on the top. I remember thinking of myself, it was as if someone had made an incredible Kimchi broth and called it one day – deceptfully simple, in the best possible way.

This is what I was trying to channel when I entered the kitchen to prepare the recipe of today. I added mushrooms and tofu, broccoli and another delicious rocket to make it a meal in a substantial pot – do not hesitate to use as much, or as little, suggested fillings as you wish.

Suggreed garnishes and ingredients

Roasted cherry tomatoes
green onions
Sautéed or roasted mushrooms
green onions
Furikake or sesame seeds
lemon or lemon juice

More soup recipes

A little side note, if you like to make soups as much as I do, you will want to start doing yours homemade broth powder. So easy and nice to stay on hand!