Kimchi Tofu Soup

 

This soup is my easy riff on soondubu, Korean tofu soup. I eat it alongside rice, and find it so luscious and warming that it's become a wintertime staple. Feel free to include any vegetables you'd like such as mushrooms or bok choy. It can also be made vegetarian by omitting the ginger and pork.

What you will need

1 tablespoon neutral oil

1/2 pound ground pork

4 cloves garlic, minced

1 tablespoon ginger, minced

2 cups kimchi

6 cups stock or water

Soy sauce, to taste

7 ounces soft tofu, chopped into cubes

Green onion, to serve

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