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Tofu and Kimchi Soup
This flavorful soup is a much-simplified version of Korean kimchi jjigae. It comes together quickly, but has loads of flavor thanks to a few high-impact ingredients, namely soy sauce, kimchi and gochujang, a fermented chili paste that we consider a refrigerator staple. Bacon takes the place of the pork that’s commonly used in kimchi jjigae; its smokiness works perfectly with the spiciness and fermented notes of both kimchi and gochujang, and its fat lends the soup just enough richness. Be sure to reserve the juices that drain from the kimchi, as they’re great for adding salty tang to the soup at the very end, if needed. Serve with steamed rice on the side.
4
Servings
40 minutes
Ingredients
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2
slices bacon, finely chopped
-
1
bunch scallions, white parts thinly sliced, green parts cut into 1-inch pieces, reserved separately
Directions
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01In a large saucepan over medium, cook the bacon, stirring, until lightly browned, about 2 minutes. Pour off and discard all but 1 tablespoon of the fat. Add the scallion whites and cook, stirring, until softened, about 1 minute. Add the broth and bring to a simmer, scraping up any browned bits. Whisk in the soy sauce, gochujang and mirin. Bring to a simmer and cook uncovered for 15 minutes.
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March 20, 2023
Absolutely delicious
Very little prep for very big flavor! I only had silken tofu around, so I floated scoops of it in each bowl individually and that was delicious. I would do it that way again!
February 27, 2023
Scrumptious
This warming soup was so delicious I couldn’t stop eating it. It was the perfect thing for a wintry evening by the fire. Will definitely make again!
February 26, 2023
Kimchi tofu soup.
This was delicious and easy to make. I added all the extras (except the egg, because lazy), plus a a little chopped cilantro. I think it would be pretty easy to make vegetarian or vegan too. Plant based bacon or pork or a little liquid smoke and veg broth.
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