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Spicy kimchi + tofu soup with daikon, garlic, ginger and scallion; seasoned with gochujang, fish sauce and sesame oil. Restorative and an antidote to any indulgences or ailments.
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In a soup pot on medium heat, sauté 1 clove of minced garlic, a small knob of ginger, and whites of 2 scallions in neutral oil, until softened but not browned, about 3-5 minutes. Add about 1 Tbsp of gochujang paste and stir for about a minute until fragrant. Carefully pour in a quart of chicken broth, stir to blend in with the gochujang. Cover and simmer for about 20 minutes.
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Meanwhile, cut up a package of soft or firm tofu into 1-inch cubes. Set aside.
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After 20 min of simmering, add tofu to the soup pot and warm through for about 5 minutes. Season soup with fish sauce to taste. If you’d like more protein, stir in a beaten egg at this point while the soup is still hot and simmering. When ready, ladle into bowls, top with your preferred amount of kimchi, scallion greens, sesame oil, nori.
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A riff off of a @bonappetitmag recipe
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