Kimchi Soup
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.
- 130 grams kimchi, vegan if preferred (this is about 1/2c, with some of its liquid)
- 70 grams tofu, cubed (2 1/2 oz, we used organic extra firm but medium or firm would be fine)
- 355 milliliters water or stock (veg, chicken) (1 1/2 c)
- 1 tablespoon gochuchang** (or less, or miso if you this is too spicy for you, you could also do a combination of the two)
- leftover veggies, like lightly sautéed zucchini or mushrooms or steamed broccoli (optional but highly recommended)
- raw quick-cooking veggies (like spinach or bean sprouts)
- 1/2 cup leftover rice or noodles (pre-cooked, adds heft to your soup)
- kelp flakes, toasted sesame oil, sesame seeds, green onions, chopped, and/or strips of toasted nori (optional to finish)
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.
*learn to make your own kimchi.
**gochujang = Korean chili paste: red chile pepper flakes, glutinous rice, fermented soybeans, salt and, often, sweetener
