I brought in kimchi soup to the office today.

Well, actually I made it in my instant pot at work if you want to be pedantic (you know whom you are).

I ended up writing up the recipe for some coworkers and figured I’d share with you.


Kimchi Quinoa Soup

· ½ cup kimchi

· ½ cup carrot chips

· ½ a bell pepper (I like to use red orange and yellow peppers)

· ½ onion chopped

· 2 tbsp chopped garlic

· 1 tbsp veg oil

· 2 tbsp soy sauce (You can use liquid aminos to make this gluten free and reduce the sodium)


· ½ cup quinoa

· 3 cups broth (I like to use 2 cups of chicken and one miso, but you can use whatever. If you use a vegetable or straight miso this can be a vegan friendly soup.)



In a large pot sauté the onion, carrot, garlic and peppers in the oil until the carrots get soft.


Add the kimchi and soy sauce and sauté for 3-5 minutes.

Add the broth and quinoa to the pot and let it simmer until the quinoa is cooked.



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