Friday, 6 April 2018
Tuna and kimchi soup
One week of school holidays has whizzed by. Tonight we had a pizza night, with a takeaway from Domino's and a DVD.
We watched Kubo and the Two Strings. I've seen it twice already, but it's such a beautiful philosophical animation, that I was happy to watch it again. And every time I am crying in the end, slightly embarrassed with myself. Brilliant film, one of the best in the last decade for sure.
Both Kubo and pizza were Eddie's requests, he said he didn't fancy pasta or burgers, or any of the strange-looking food I enjoy cooking.
He clearly referred to the tuna kimchi soup I cooked earlier this week.
I don't always use all the foods which arrive in a monthly Degustabox at once, those which can keep well in the pantry might take a few months before being consumed. Back in January there was a tin of Wild Planet pure tuna (no water or oil added). I wasn't sure whether to make a salad with it, or a baked potato with mayo and pickles.
While my husband was travelling earlier this week, I decided to prepare a tinned tuna and kimchi soup.
I do buy some exotic ingredients spontaneously, and before Christmas bought a jar of kimchi in Sainsbury's. I got it, thinking I would try to make a Korean fried rice I've seen on Madhouse Family Reviews, but haven't had a chance yet.
I love pickles in soup, and was rummaging through the pantry shelves, trying to find any gherkins or olives, when I spotted a jar of kimchi, and decided I'd add that to the soup instead. I did google, if the combination of tuna and kimchi actually exists, and it does, there is a recipe for tuna and kimchi stew. So, why not soup?
Tuna and kimchi soup (serves 2-3)
1 small red onion
2 cloves of garlic
1 tin of tuna
2 medium potatoes
2-3 heaped tbsp kimchi
Finely chop a small onion and fry it with the olive oil for about 7-8 minutes, until well browned. Add the chopped garlic in the last couple of minutes of frying.
Break tinned tuna into chunks and add to a medium sized pan, add the sliced carrot and cubed potatoes, as well as fried onion and garlic. Pour water (the amount depends on how thick you like your soup). Add the kimchi, bring the water to boil, then lower the heat and cook simmering for about 15 minutes until the potatoes are cooked.
Serve hot, with chopped flat leaf parsley or without.
I loved the soup, Eddie sniffed at my bowl and asked if he had to eat it, and whether he could have something else. I didn't insist, I kind of knew he would be suspicious of kimchi.
If this soup doesn't appeal to you, what about another tinned tuna soup - Pearl barley and tuna soup?