Kimchi Tofu Soup

Ingredients

• Cabbage, kimchi

  1 cup or 150g

• Vegetable oil

  Natreon canola, high stability, non trans, high oleic (70%)

  ½ tbsp or 7g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  3 medium or 45g

• Garlic

  Raw

  2 clove or 6g

• Gochujang

  Chung Jung One

  20 g or 20g

• Soy sauce

  Regular sodium, Shoyu

  ½ tbsp or 8g

• Gochugaru Korean Chile Flakes

  Mother In Law's

  2 tbsp or 26g

• Mori-nu tofu

  Silken, soft

  12 oz or 340g

• Egg

  Whole, fresh eggs

  2 large or 100g

• Water

  Plain, clean water

  2 cup or 473g

• Bonito Soup Stock

  Hondashi

  2 tsp or 6g

• White rice

  Long-grain, regular, raw, enriched

  1 cup or 185g

• Pork belly

  Fresh, raw

  ¼ lb or 113g

Directions

1. Combine dashi stock and 2 cups water. Bring to a simmer. Meanwhile, drain kimchi in a fine mesh strainer set over a small bowl, squeezing to remove as much liquid as possible. Roughly chop kimchi and reserve kimchi and juice separately.
2. Heat oil in a 2 to 3 quart stone dolsot or saucepan over medium-high heat until shimmering. Add pork belly and cook, stirring constantly, until just cooked through, about 1 minute. Add scallion whites, garlic, and chopped kimchi. Cook, stirring constantly, until fragrant, about 1 minute.
3. Add kimchi juice, gochujang, and soy sauce. Cook until vegetables are well-coated in even layer of sauce. Add broth, gochugaru, and soft tofu. Stir gently and heat until boiling. Season to taste with more gochugaru or soy sauce if desired. Remove from heat and add eggs. sprinkle with scallion greens. Serve immediately while still boiling, gently stirring eggs into the broth.

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• Kimchi Tofu Scramble Tacos
• Chili Tofu Salad with Kimchi Chips and Seaweed
• Tofu Cabbage Soup
• Tofu "Chik'n" Noodle Soup
• Canned Vegetable Soup with Tofu
• Egg Drop Soup with Tofu