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. —Linda
cloves garlic, minced
stock or water
Soy sauce, to taste
soft tofu, chopped into cubes
Green onion, to serve
In This Recipe
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 tablespooon 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.
My family's from Sichuan, so I have an unparalleled appreciation for Chongqing-style hot pot, fuqi feipian (room temp beef and offal dressed in a really spicy sauce), and pretty much anything doused in red.
I also like tart foods. More lime juice please.