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Kimchi Stew

Posted by Courtney Schupp | February 17, 2022

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Prep time: 15 minutes | Cooking time: 20 minutes | Servings: 6

Ingredients

  • 5 1/5 cups Chicken Broth (3, 14.5-ounce cans)
  • 1/2 pound boneless, skinless Chicken Thighs (diced)
  • 2 1/2 cups Kimchi (sliced)
  • 2 1/2 cups Tofu (soft or medium firm)
  • 1/3 cup Mushrooms (sliced)
  • 3/4 cup Green Onions (chopped)

Live Well Tips

  • Kimchi is a staple food in Korea and is made by fermenting cabbage in chili sauce.
  • Fermented foods are a good source of probiotics, great for a healthy gut!
  • Serve over rice or noodles.

Directions

  1. Wash hands with soap and water.
  2. In medium pot, bring chicken broth to boil over medium heat.
  3. Add chicken and cook for 5 minutes, until chicken turns white, or temperature reaches 165 degrees Fahrenheit.
  4. Add kimchi (without liquid) and simmer for 5 minutes.
  5. Add tofu, mushrooms, and green onions. Simmer for 5 minutes and serve hot.

Nutrition Facts

Serving size 2 cups: Calories–170; Protein–17g; Carbohydrate–7g; Total Fat–8g; Saturated Fat–1.5g; Cholesterol–25mg; Fiber–3g; Sodium–1170mg; Vitamin C–15%; Vitamin A–8%; Iron–20%; Calcium–35%

Adapted from University of Hawaii Cooperative Extension Service