Author Notes: 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
tablespoon neutral oil
pound ground pork
cloves garlic, minced
tablespoon ginger, minced
cups stock or water
Soy sauce, to taste
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 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.
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