Kimchi Soup
This is the ideal dish to warm you up on the cold winter days.
Prep Time 15 minutes
Total Time 35 minutes
Servings 4 servings
Ingredients
- 1 tbsp toasted sesame oil
- 1 cup scallions sliced
- 2 tbsp garlic cloves sliced
- 1 piece fresh ginger cloves peeled and minced
- 1 pkg unsalted chicken or vegetable broth
- 2 tbsp lower-sodium soy sauce
- 1 to 2 tbsp gochujang
- 7 oz silken tofu cut into 4 1/2-inch thick x 3 1/4-inch long slices
- 1 1/2 cups kimchi
- 1/4 cup fresh Korean chives or garlic chives chopped
Instructions
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Heat oil in a Dutch oven on medium-high heat, then add scallions, garlic, and ginger. Cook while stirring often until everything turns soft, about 3 minutes.
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Add broth, soy sauce, and gochujang and bring it to a boil. Turn the heat down to low, and add tofu and kimchi, stirring once, until heated through, about 3 minutes. Sprinkle with Korean chives, if you like.
