Savory Kimchi Soup with Ginger-Soy Pork Meatballs
Savory Kimchi Soup with Ginger-Soy Pork Meatballs
This Kimchi Soup with Pork Meatballs is a bold, comforting dish that combines the savory, spiced kick of kimchi with tender, flavorful pork meatballs. The broth is rich and slightly tangy, infused with garlic, ginger, and gochujang for depth and warmth. The meatballs, seasoned with a touch of soy, soak up the delicious broth while adding a hearty element to this Korean-inspired soup. Topped with fresh green onions and a sprinkle of sesame seeds, it’s the perfect bowl of warmth for chilly nights or when you’re craving something soul-satisfying with a hint of spice.
What You'll Need for the Soup
Kimchi – A traditional Korean side dish made from fermented cabbage. It’s tangy, spicy, and packed with probiotics.
Green Onions – Also known as scallions, these are mild-tasting onions.
Garlic – Adds a savory flavor.
Ginger – Zesty
Gochujang – A Korean red chili paste. It’s spicy, slightly sweet, and umami-rich.
Chicken Broth
Soy Sauce – Dark, salty and umami rich
Shitake Mushrooms – Meaty, earthy and also brings umami qualities.
Tofu – Neutral in flavor. I like to use firm tofu in this recipe. It’s a little softer.
Bok Choy or Spinach – Adds a nice punch of greens and freshness.
Sesame Oil – Nutty
Chili Crunch – My new favorite condiment that’s spicy and umami packed. It’s made with chili flakes, garlic, and crispy bits, often infused in oil. It adds heat, a textural element, and depth to dishes.
Make the Meatballs
Ingredients:
1 lb ground pork
1/4 cup green onions, chopped or sliced
1 tbsp garlic, minced
1 tbsp ginger, grated
1 tbsp soy sauce
1 egg
1/4 cup Panko
Directions:
Gently but thoroughly combine all ingredients. Scoop 1 tablespoon of the meatball mixture and roll into a ball. Makes about 28 meatballs.
Make the Soup
Serve
Noodles – OPTIONAL, but I love to add them.
- Boil and cook noodles separately. Add a pile to the bottom of your bowl and ladle over the soup.
Garnishes – Top with:
- Sliced green onions
- Toasted sesame oil
- Chili Crunch
Equipment
- 1 Large Pot
Ingredients
Pork Meatballs
- 1 lb Ground Pork
- 1/4 Cup Green Onions chopped or sliced, green parts
- 1 Tbsp Garlic minced
- 1 Tbsp Ginger grated
- 1 Tbsp Soy Sauce
- 1 Egg
- 1/4 Cup Panko
Kimchi Soup
- 2 Tbsp Oil
- 1 Cup Kimchi chopped
- 1 Tbsp Garlic chopped
- 1 Tbsp Ginger grated
- 1 Cup Green Onions sliced, white & green parts
- 1 Tbsp Gochujang
- 4 Cups Chicken Broth
- 1 Tbsp Soy Sauce
Garnishes
- Sesame Oil preferably toasted sesame oil
- Green Onions sliced, green parts only
- Chili Crunch
Instructions
Make the Meatballs
- Combine all of the ingredients for the meatballs and gently but thoroughly combine. Scoop 1 Tbsp portions and roll into meatballs.
Make the Soup
- Heat your pot over medium - medium-low heat. Add 2 Tbsp oil and sauté the kimchi, green onions, garlic, ginger and gochujang for about 5 minutes.
- Pour in the chicken broth and soy sauce. Bring to a simmer.
- Add the meatballs and cook for about 15 minutes until cooked through.
- Add the shiitake mushrooms, tofu and bok choy. Cook until tender. Add spinach at the very end if you're using that instead.