Need Something to Warm Your Winter Soul?! This Whole30 Kimchi Soup is Where it’s at!
Okay, okay It’s January and before we talk about this Whole30 Kimchi Soup. I have a confession: I’m back on my Whole30 bullshit. I have such a hate/love for starting up my clean eating plan. It’s obviously tough when we have spent the last month eating fudge, cookies, cheeseboards and eggnog. But it’s necessary. The boundless energy, the new/old pants I can fit in again, and aligning yourself to kick the new year’s booty!
One of the things that will happen with Whole30 is food boredom. I mean, there are so many ways you can eat protein, vegetables, and potatoes. Luckily for you, if you are also embarking on a Whole30 journey I’ve whipped up a few fun recipes to try. Starting with this Whole30 Kimchi Soup.
Fun Fact: I love Kimchi
I eat it all the time. It’s a fermented Korean dish consisting of vegetables, garlic, ginger, chili peppers, and salt. Think like spicy pickled vegetable. In Korean culture, it is normal to eat it at almost any meal. Which, I’m a huge supporter of. Because it is fermented, Kimchi is immune boosting a great for gut health. Personally, I’m very partial to kimchi cauliflower rice for breakfast. But we are talking about this soup today. And you need to whip it up now!
Want more recipes Like this Kimchi Soup?!
Whole30 Kimchi Soup
Don't let the fact that it's whole30 turn you off, this Kimchi Soup is a delicious quick winter meal packed with flavor and tons of health benefits.
- 1 Pound Ground Pork
- 1 Yellow Onion, Diced
- 8 oz, Cremini Mushrooms, sliced
- 4 oz, Shitaki Mushrooms, sliced
- 2 Zuchini, cut into half moons
- 18 oz Wild Brine Kimchi
- 3 cup Chicken Stock
- 2 tbsp Coconut Aminos
- 1 tbsp Olive oil
- 1/2 cup Green Onions, sliced
- Salt, to taste
In a medium to large stock pot, add onions and cook until fragrant and translucent. Add pork and brown while using a wooden spoon to break it up. Once browned add sliced mushrooms, and zucchini. Cook for about 3-4 minutes.
Add Wild brine kimchi and cook for 2 minutes. Add chicken stock and coconut aminos. Allow to simmer on low for 25 minutes. Taste and adjust salt to taste.
Serve with sliced green onions