This is my simple and satisfying hybrid between Korean kimchi soup and Korean soondubu (silken tofu) soup. It definitely has a kick, so feel free to adjust the spice level to your liking. I suggest making a pot of this tasty soup on Sunday and eating it for lunch and/or dinner throughout the week. You can add in any seasonal vegetables you have on hand, such as mushrooms or zucchini, to make it even healthier and heartier. Some of the below ingredients might require a trip to a Japanese/Korean supermarket, but it’s worth checking at your local grocery store first.
Recipe: Silken Tofu and Kimchi Soup
Makes 6 to 8 Servings
Extra virgin olive oil, for cooking
1 small onion, sliced or chopped
2-2 1/2 cups kimchi, roughly chopped
1 lb sliced pork loin or pork butt (or sliced chicken, beef, or mushrooms)
4 cloves garlic, minced
3 heaping teaspoons Gochugang (Korean chili paste), more if you like spicier
1/2 cup kimchi liquid, if possible
2 quarts chicken stock or water
2 teaspoons light soy sauce
2 teaspoons honey
2 16-oz. packages silken tofu
3 heaping tablespoons white miso paste
3-4 scallions, cut into 1-inch segments
1/2 teaspoon salt, or to taste
1 jalapeño, sliced
1 piece of kombu
2 tablespoons bonito flakes
1. Combine the oil, onion, kimchi, sliced meat, garlic, and chili paste in a soup pot. Stir and sauté on medium high until onions begin to break down (about 5 minutes).
2. Add kimchi liquid, chicken stock or water, soy sauce, and honey. Bring to a boil on high, then reduce to medium, cover and simmer for about 30 minutes. Uncover and simmer for another 10 minutes with tofu (and optional jalapeño) added in.
3. Remove the soup from heat and add in miso paste, scallions, and salt. Stir to combine.
4. Serve in a deep bowl with or without a side of white sticky rice. It’s delicious both ways.
What's your favorite way to eat kimchi? Share with us in the comments!