When the weather gets chilly, and it usually does when it rains in Vancouver, I like to make soups to warm us up. As mentioned in my Pork & Tofu Miso Soup recipe, I like soups that can be a meal on it’s own and this Kimchi Tofu Soup with Beef (my adaption of the Kimchi Soondubu Jjigae) definite fits the bill. The spiciness from the kimchi and chili pepper flakes are great for cooler days and this soup can be easily customized to your taste. Want more vegetables? Add carrots, spinach or napa cabbage. Want to make it vegetarian? Switch out the chicken stock with veggie stock and skip the beef. Bonus: This soup takes less than 30 minutes to make, perfect for a quick weekday dinner.
Recipe adapted from Korean Bapsang
Ingredients (serves 4):
- 2 package of silken tofu
- 200-250g of sliced beef (I use the one for shabu shabu)
- 1 cup of kimchi, chopped into smaller pieces
- 1.5 tsp red chili pepper flakes (gochugaru), more if you want it spicier
- 3 tsp minced garlic
- 2 tsp sesame oil
- 2 cups unsalted chicken broth (can also use anchovy broth, dashi or water)
- 1-2 scallion, finely sliced (for garnish, optional)
- kosher salt and black pepper, to taste
- In a pot over medium heat, add beef, kimchi, garlic, red chili pepper flakes and sesame oil. Stir-fry until beef is almost cooked and kimchi has soften, about 3-5 minutes.
- Add in the broth and bring it to boil. Let the soup boil for about 5 minutes while skimming off the scum.
- Add in the silken tofu in big chunks. I just cut the tube shaped package in half and squeeze the tofu chunks into the pot. Let it cook for another 3-4 minutes or until tofu is warmed through. Add kosher salt and black pepper to taste.
- Just before serving, sprinkle the chopped scallion on top of the soup (if using).