{"id":28014,"date":"2013-01-07T22:39:59","date_gmt":"2013-01-08T03:39:59","guid":{"rendered":"http:\/\/www.culinarytribune.com\/?p=28014"},"modified":"2013-01-07T23:11:32","modified_gmt":"2013-01-08T04:11:32","slug":"kimchi-soup-with-kale-and-meatballs%e8%82%89%e5%9b%a3%e5%ad%90%e3%81%a8%e3%82%b1%e3%83%bc%e3%83%ab%e5%85%a5%e3%82%8a%e3%82%ad%e3%83%a0%e3%83%81%e3%82%b9%e3%83%bc%e3%83%97","status":"publish","type":"post","link":"https:\/\/www.culinarytribune.com\/?p=28014&lang=en","title":{"rendered":"Kimchi Soup with Kale and Meatballs
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Kimchi Soup with Kale and Meatballs<\/strong><\/p>\n

Kimchi has a very strong flavor and smell, and it’s not for everyone. It’s the kind of food people either love or hate. But people who are not a big fan of kimchi may actually like this soup. Its smell is rather subtle in this soup although it gives a nice depth to the flavors. My husband doesn’t like kimchi and he will never eat it out of a jar, but he (said! he) liked this soup.<\/p>\n

Kimchi soup with kale and meatballs: canola oil, kale, water, ginger, Chinese chicken base, gochujang, kimchi (both cabbage (chopped) and marinade), meatballs (garlic, ginger, ground pork, green onion, cilantro, soy sauce, sesame oil,egg, salt, pepper, canola oil), potato starch noodles, sugar, salt, pepper<\/p>\n

Click here<\/a> for recipe information.<\/p>\n

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\"\u306b\u307b\u3093\u30d6\u30ed\u30b0\u6751<\/a> \"\"<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

Kimchi Soup with Kale and Meatballs Kimchi has a very strong flavor and smell, and it’s not for everyone. It’s the kind of food people either love or hate. But people who are not a big fan of kimchi may actually like this soup. Its smell is rather subtle in this soup although it gives […]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[19,3,11,7,12],"tags":[],"class_list":["post-28014","post","type-post","status-publish","format-standard","hentry","category-leaf-vegetabes","category-meat","category-starches","category-pork","category-soup"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/28014","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=28014"}],"version-history":[{"count":17,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/28014\/revisions"}],"predecessor-version":[{"id":28102,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/28014\/revisions\/28102"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=28014"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=28014"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=28014"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}