Goodness, how I craved kimchi soup with tofu! Hot hot hot, cabbage-y, chewy, spicy…I knew it would obliterate my endless cold. Which recipe to try? Two vegetarian kimchi soup recipes caught my attention. One was clearly easier. The other, probably tastier. Of course I enjoy my endless shortcuts, so I made the easier one first. The verdict: A good quick spicy soup, but nothing special to write home about. Tonight for Shabbat I will make the second soup and see if it both tastes better and is worth the trouble. Unbeknownst to Gavin, I have chosen him as my test subject. Mwa HA HA HA HA! George will safely elude my machinations with a harmless baked potato.
My version of the Easy Soup:
3 Cups cabbage kimchi, chopped
a bit of kimchi juice
1 tube soft tofu, sliced into half-moons
2 scallions, thinly sliced
1 tsp. sesame oil
In a pot combine chopped kimchi and kimchi juice. Cover with water. Bring to a boil and simmer up to 30 minutes. 15 minutes in, add the tofu. Turn off the heat. Add scallions and sesame oil. Serve hot.
Stay tuned for updates!
Butternut Squash muffins will save your soul - The MOST forgiving muffin recipe ever (as in, you can make a zillion substitutions and they will still taste really, really good) is from Vegan With a Ve...