Kimchi Tofu Soup
From the chef
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.
- 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
- In a medium saucepan, heat oil on high until hot. Add ground pork and cook, breaking up clumps, until no longer pink. Add garlic and ginger and stir until fragrant. Add kimchi and cook for a few minutes until hot. Pour in stock or water and about a tablespoon of soy sauce.
- Let soup come to a boil, then turn heat to a low simmer and gently add the tofu. Continue cooking for about 20 minutes. Add more soy sauce to taste as you go.
- Distribute the soup evenly into bowls. Garnish each with a sprinkle of green onion right before serving.
- Pour yourself a glass of Uproot and Enjoy!