Korean Fusion Soup To Kick Your Cold’s Butt!

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!

Korean Fusion Health Soup

 

Author: Vivica Menegaz

Recipe type: soup

Cuisine: Asian-Fusion

Prep time:  10 mins

Cook time:  10 mins

Total time:  20 mins

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This soup just really helped me to kick a cold. Fragrant with the aroma of garlic and ginger and healing with the nourishment of homemade chicken stock! I hope it will nurse you back to health and delight your senses as well.

Ingredients

• 1 quart chicken feet stock
• 1 bunch organic lacinato kale washed, stemmed and roughly chopped.
• ⅔ large organic garlic cloves
• 1" slice of ginger (more if you like)
• ¼ cup of Korean Hot Pepper Flakes
• 4 tablespoons of Fish Sauce

Instructions

1. In a medium stock pot bring the chicken broth to a boil.
2. 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.
3. Add the kale mixture to the soup and simmer for ⅔ minutes.
4. Adjust taste with more fish sauce or more chili powder if desired.
5. Serve hot.

Notes

The fish sauce I use is hand made in Vietnam in small batches and naturally fermented. It's also Paleo approved!

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.

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