This is a simple and satisfying hybrid between Korean kimchi soup and Korean soondubu (silken tofu) soup. It definitely has a kick, so feel free to adjust the spice level to your liking. You can add any seasonal vegetables you have on hand, such as mushrooms or zucchini, to make it even healthier and heartier. Some of the ingredients might require a trip to a Japanese/Korean supermarket, but it’s worth checking at your local grocery store first.
- 1 tablespoon olive oil
- 1 small onion, sliced or chopped
- 2-2 1/2 cups roughly chopped kimchi
- 1 pound sliced pork loin or pork butt (or chicken, beef, or mushrooms)
- 4 cloves garlic, minced
- 3 heaping teaspoons gochugang (Korean chili paste)
- 1/2 cup kimchi liquid
- 3 quarts chicken stock or water
- 2 teaspoons light soy sauce
- 2 teaspoons honey
- 2 packages (16 ounces each) silken tofu
- 1 jalapeño, sliced (optional)
- 3 heaping tablespoons white miso paste
- 3-4 scallions, cut into 1-inch pieces
- 1/2 teaspoon salt
- Combine oil, onion, kimchi, meat, garlic, and chili paste in a soup pot. Stir and sauté over medium-high heat until onions begin to break down, about 5 minutes.
- Add kimchi liquid, chicken stock, soy sauce, and honey. Bring to a boil over high heat, then reduce to medium, cover, and simmer for about 30 minutes. Uncover, add tofu and jalapeño (if desired) and simmer for another 10 minutes.
- Remove soup from heat and add miso, scallions, and salt. Stir to combine.