Kimchi soup
Ingredients
-
1 tablespoon toasted sesame oil
-
1 cup scallions, sliced
-
2 tablespoons garlic cloves, sliced
-
1 tablespoon minced ginger
-
32 ounces unsalted chicken or vegetable broth
-
2 tablespoons low-sodium soy sauce
-
2 tablespoons gochujang (red chili paste)
-
7 ounces tofu, sliced into bite-size pieces
-
1½ cups kimchi
-
1 jalapeño, sliced
-
1 red chili pepper, sliced
Directions
- Heat sesame oil in a large pot over medium-high heat.
- Add scallions, garlic and ginger. Cook for 3 minutes, stirring often.
- Add broth, soy sauce and gochujang. Bring soup to a boil.
- Reduce heat to low and add tofu and kimchi. Stir once and cook for 3 minutes.
- Top with jalapeño and red chili pepper slices.
- Enjoy!