Tuesday, July 24, 2007

Kimchi-Tofu Soup

I've been interested in Korean dishes the past few days; this soup is made primarily of kimchi (Korean fermented cabbage...spicy!) and tofu. It's really easy to make, and there are a variety of different kinds of kimchi in grocery stores. Some are spicy, some garlicky, and others very mild. Serve this over rice and it's a meal in itself.

5-6 cups chicken stock (homemade!)
1/4 c soy sauce
1-1/2 c kimchi, coarsely chopped
1 c mushrooms, thinly sliced
1/2 c scallions, thinly sliced
1 tsp ginger root, finely grated
8 oz firm tofu, cut into cubes (soft tofu will fall apart)

Bring stock and soy sauce in a soup pot and bring to an easy boil. Add kimchi, tofu, mushrooms, scallions, and ginger. Simmer for about 20 minutes (a little longer won't hurt). Serves 4.

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