This recipe was featured in the wonderful recipe e-book Winter Soups.
Here you can see the full recipe and get a glimpse of the creative process.
The book contains a total of 52 recipes. Not all of them are Paleo, but they can be easily modified to suit your needs.
I hope you enjoy this recipe as much as I did!
This is an improvised Korean Fusion Soup, which was inspired by my Korean-Argentinian friend Natalia, who is staying at my house for a few days. She is an awesome cook and yesterday we made Daikon Pickle together.
The sauce for the Pickle was so very good that I put some in the chicken stock I was sipping, as I was feeling pretty crabby with a runny nose and a sore throat. That made me fell a bit better. But the real breakthrough with the Korean Fusion Soup came this morning when I was feeling even worse and really wanted something hot, spicy and nourishing for breakfast. I do not have a problem eating soup for breakfast, I think I was definitively Japanese or Korean in my last life!!
I looked in the fridge and saw a bunch of kale from the Farmers Market staring at me and winking! It was a done deal.
I hope you will enjoy this nourishing soup as much as I did. My guest tried it for lunch and she loved it. Whew! I got the real Korean seal of approval!
- In a medium stock pot bring the chicken broth to a boil.
- In the meantime in a food processor add all the other ingredients and mix together until the kale is finely shredded and they are well blended.
- Add the kale mixture to the soup and simmer for ⅔ minutes.
- Adjust taste with more fish sauce or more chili powder if desired.
- Serve hot.
If you like you can add a couple of whole eggs and let simmer with the soup until done. They will poach in the liquid, and you can serve them whole or stir them in for a different effect.