kimchi soup

(from Joanna’s recipe box)

make sure to have green in it otherwise it looks ugly!

Source: http://www.seriouseats.com/recipes/2009/04/dinner-tonight-kimchi-soup-with-tofu-and-spinach-recipe.html

Serves 4 people

Ingredients

  • 3 tablespoons sesame oil
  • 6 scallions, chopped
  • 1 1/2 cups kimchi, chopped
  • 8 ounces tofu, chopped into 1/2 inch pieces
  • 1 tablespoon brown sugar (or to taste)
  • 6 cups water or vegetable stock
  • vinegar to taste
  • soy sauce to taste
  • 1/2 cup short grain white rice
  • Couple handfuls of spinach (if you have)
  • Black pepper

Directions

  1. Pour 2 tablespoons of the sesame oil into a pot over medium-high heat. Toss in the scallions and cook for about a minute. Then dump in the kimchi and tofu. Stir and cook for 30 seconds or so.

  2. Pour in the water or stock, vinegar, and soy sauce. Bring to a boil and then reduce to a simmer. Add the rice, stir, and cook for about 15 to 20 minutes, or until the rice is tender. With about 10 minutes in, add the spinach. At the last second, add the last tablespoon of sesame oil and a few cracks of freshly ground black pepper.

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