Kimchi soup

Good

% Daily Values based on a 2,000 calorie diet

Step 1

In a dutch oven, on the stove, heat oil over medium heat and saute onion 4-5 minutes, stirring, then add mushrooms and cook until tender, about 5 more minutes, seasoning them with a pinch of salt. Add garlic and ginger and continue cooking and stirring 2-3 minutes until the garlic is fragrant. Add the chopped kimchi, water and miso paste.

Step 2

Bring to a simmer and stir until the miso dissolves. Add salt, vinegar, honey, chili paste, stirring until combined and simmering. Add tofu gently, then kale and gently bring to a simmer again, stirring, being careful not to break up the delicate tofu. I like to use a wood spoon for this- no sharp edges. 😉 Let this simmer for 5 minutes.

Step 3

Serve in bowls and for extra heartiness, you could serve over rice, or rice noodles. Drizzle with a little toasted sesame oil ( 1-2 tablespoons) which adds a delicious earthiness and richness. To me, this really makes the soup, so if you don’t have it, don’t make it. Sprinkle with sesame seeds and nori seaweed strips. ( cut thin strips with scissors) The nori strips add a ton of flavor too.