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Kinema Ko Jhol, Nepali Fermented Soybean Soup Recipe

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Ingredients

Adjust Servings:
1 ½ Cups Fermented Soybeans This is the kimena.
½ Onion, Diced
1 Large Tomato, Chopped
½ Tsp Turmeric Powder
1 Green Chili, Thinly Sliced
3 Tbsp Canola Oil
2 Tsp Coriander Leaves, Chopped
To-Taste Amount Salt

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Kinema Ko Jhol, Nepali Fermented Soybean Soup Recipe

Ingredients

Directions

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Kinema Ko Jhol is a popular and nutritious recipe for a Nepali fermented soybean soup; it is full of nutrients and tastes great 🙂

It’s also eaten in some parts of Tibet.

* For more info on kinema, check it out on our ingredient glossary »

Steps

1
Done

Place the kimena (fermented soybeans) in a bowl with water and soak them for an hour.
In another pan, heat the canola oil on a stove on medium to high heat, adding in the onions, turmeric powder, and the chili.

2
Done

Sauté until the onions are a golden brown color, then add the diced tomatoes and mix well until the contents become a paste.

3
Done

Take the fermented soybeans out of the water, but do not pour out the water. Add the beans into the pot and cook on low heat for about 10 minutes.

4
Done

Pour the water (which was saved, that was used for soaking the beans) into the pot on the stove. Stir, and increase the heat to medium and leave the mix to boil for 5-10 minutes.

5
Done

Finally, take it off the pot and sprinkle with the coriander leaves.
Serve it as a main dish, side, or appetizer, and enjoy!

Preeti Gahlot

I am Preeti Gahlot, from Rishikesh, India, the birthplace of yoga where I started exploring yoga at the age of 14. Now with 14 years of practice and 8 years of teaching, I offer a method of teaching that combines my varied knowledge and experience and offers all level of yoga practitioner insight and challenge. Check out my website, Ask About Yoga (www.askaboutyoga.com). I want to simultaneously learn and share the immense wisdom of yoga and its effects. As the owner of a restaurant I find myself in the kitchen a lot but what I enjoy most is experimenting, I like to focus on simplicity using traditional dishes for inspiration.

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