Korean Kimchi and Tofu Soup

Soup is something I usually make when I feel myself getting sick or I am sick and no one else in the house can cook (sigh).  Due to that reason, I want my soup recipes to be as simple and quick as possible, but still packed with immune boosting ingredients. This soup with kimchi and tofu requires minimal prep and pre-made ingredients that you can just pour into the pot.

This recipe was inspired by Bon Appetit, with some personal adjustments.

Medium soup pot

1 TB vegetable oil
3 scallions, white and pale green chopped (or speed things up with this nifty scissor)
3 garlic cloves (food processor)
1 TB minced ginger
4 cups of chicken broth
2 TB soy sauce
2 TB gochujang
1/2 cup kimchi
1 cup firm tofu, sliced into small cubes
Dash of red peppers (optional)
1 TB cornstarch mixed with 1 TB water

1) Heat oil in a large soup pot over high heat. Cook white and pale-green parts of scallions, garlic, and ginger, stirring often, until softened and fragrant, about 3 minutes.

2) Add broth, then whisk in gochujang and soy sauce. Heat to boil and add the cornstarch, kimchi and sliced tofu. Simmer until tofu is heated through and soft. Add red pepper flakes for a spicier borth.

Serve with rice.

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