Egg and Kimchi Soup Made with Chicken Skin and Chicken Broth

• 1 Boiled chicken or chicken skin
• 2 tbsp Kimchi
• 1 Salt
• 1 dash Pepper
• 1 Egg
• 1 Mizuna greens
• 600 ml Chicken skin soup
• 600 ml Chicken broth

1. Heat up the strained chicken broth or chicken skin soup.
2. If you need more salt, add some, and if it tastes too strong, add some water.
3. Cut the chicken or chicken skin into thin strips, and add to the pot.
4. Cut the kimchi into pieces if it's too large.
5. When the soup starts to boil, add the kimchi.
6. You can use any green vegetables such as radish sprouts or bok choy.
7. Cut the mizuna green into 3 cm lengths.
8. When it starts to boil, turn down the heat, lightly stir the soup, and swirl in the beaten egg.
9. When the egg becomes fluffy, sprinkle with pepper to finish, and done.
10. Referral recipe Fluffy egg soup made with chicken broth
11. Referral recipe Mizuna Chinese soup made with chicken skin broth
12. Referral recipe Delicous side dish!
13. Mizuna and salted chicken skin stir-fry

chicken, salt, pepper, egg, mizuna

Taken from cookpad.com/us/recipes/147044-egg-and-kimchi-soup-made-with-chicken-skin-and-chicken-broth (may not work)