Kimchi Soup
Description
There is nothing better when the weather is cold and wet or if you are feeling like you are coming down with a bug. It’s also a great way to use up kimchi that has been around a little longer than is ideal*. Makes one big bowl for you, or two smaller bowls to share.
Ingredients
Instructions
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Heat the kimchi and its juice in a small-medium saucepan over medium-high heat. Add water or stock and the gochujang or miso. Stir until fully dissolved and mixed through. Add the tofu. When the tofu is warmed, add your leftover and/or fresh veggies and optional leftover (pre-cooked) rice or noodles. Once everything is warmed up, your soup is ready to put in a bowl. You can top it with toasted sesame oil, sesame seeds, green onions and/or strips of toasted nori seaweed to serve.
Note
*learn to make your own kimchi.
**gochujang = Korean chili paste: red chile pepper flakes, glutinous rice, fermented soybeans, salt and, often, sweetener