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We love this soup, especially as we make our own kimchi and usually have tons hanging around. I'm the only one who puts an egg in it, but the rest of my carnivorous family loves this meal despite no meat.This is my favorite soup. I usually use kabocha or delicata squash. I add fresh napa when reheating leftovers. I always add the raw yoke :) but have found that a poached egg works well if you can't do the raw...
Spicy and warming for a cold day. Of course, now it's 75 deg F outside. But the point is, this is a delicious soup and I'm glad I added the entire 16 oz jar of Sunja's kimchi. Now I'm got comforting hot lunches for the week. I'm sure this soup would also be lovely served over some hot short-grain brown rice. Thanks for this recipe - it's going into my longterm "batch meals for the week" rotation.So good.
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