Kimchi Soup

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Why this recipe works:

To make our Kimchi Soup recipe quick-cooking, we used a combination of store-bought chicken and beef broth. Boneless country-style pork ribs were widely available and gave our Kimchi Soup rich flavor. Simmering the kimchi and its liquid before adding too many of the other ingredients… read more

To make our Kimchi Soup recipe quick-cooking, we used a combination of store-bought chicken and beef broth. Boneless country-style pork ribs were widely available and gave our Kimchi Soup rich flavor. Simmering the kimchi and its liquid before adding too many of the other ingredients intensified its flavor. For our recipe’s supple, tender bites of tofu, we chose firm tofu. We cut it into cubes, which we then drained on several layers of paper towels to rid them of excess moisture.

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Serves 4 to 6

To make the pork easier to slice, freeze it for 15 minutes. Look for kimchi packed in jars in the refrigerated section of Asian markets and well-stocked supermarkets. Do not drain the kimchi before measuring it; the pickling liquid is quite flavorful. Note that the flavor and spiciness of cabbage kimchi can vary from brand to brand and will slightly affect the flavor of the soup. Be ready to serve the soup immediately after cooking the pork in step 4; if the pork sits in the hot broth for too long it will overcook and become tough.

Ingredients

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