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Korean Kimchi and Tofu Soup
PAIR WITH
Korean Egg Breads
(PAGE 162)
If you love Korean food, you’ll adore this quick soup full of napa cabbage kimchi, soft tofu, and fragrant ginger. I sauté bacon with the onions to make the soup more substantial and add umami, but the recipe can be made vegan by omitting the bacon and using a light vegetable broth in lieu of chicken broth
.
The slightly sweet egg breads on
page 162
are the perfect foil for this spicy Korean soup
.
SERVES
4 TO 6
ACTIVE TIME
20
MINUTES
TOTAL TIME
35
MINUTES
1 Tbsp safflower oil
3 strips thick-cut pepper bacon, chopped
1 medium yellow onion, finely chopped
4 medium garlic cloves, minced
1 Tbsp minced fresh ginger
4 cups [960 ml] vegetable or chicken broth
(see page 17)
1
1
/
2
cups [340 g] chopped napa cabbage kimchi with juice
1 medium zucchini, quartered lengthwise and chopped
2 Tbsp soy sauce or tamari, plus more as needed
2 tsp sugar
1 to 2 Tbsp Sriracha (optional)
1
1
/
2
cups [340 g] soft tofu, drained
1 tsp toasted sesame oil
4 green onions, thinly sliced
1.
Heat the safflower oil in a large soup pot or Dutch oven over medium heat.
Add the bacon and cook, stirring frequently, until crisped and browned, about 4 minutes.
Remove all but 1 Tbsp of the bacon drippings from the pot; leave the bacon in the pot.
Increase the heat to medium-high, add the yellow onion, and sauté until tender, about 4 minutes.
Add the garlic and ginger and sauté until fragrant, 45 seconds.
2.
Add the vegetable broth, kimchi and juice, zucchini, soy sauce, and sugar to the pot.
Cover, reduce the heat to low, and simmer until the zucchini is just tender, about 10 minutes.
Taste the soup, and if you prefer it spicier, add the Sriracha.
Break up the tofu with a soupspoon into bite-size chunks and add them to the pot.
Simmer the soup gently until the tofu is heated through, about 5 minutes.
3.
Remove the soup from the heat, add the sesame oil, and season with additional soy sauce, if desired.
Ladle the soup into soup bowls and sprinkle with the green onions.
Serve immediately.
GET AHEAD:
Store the soup in an airtight container in the refrigerator for up to 4 days. It will become spicier with time, so add additional broth, if necessary, to adjust. This soup does not freeze well.