I was just talking to my mom yesterday about kimchi and how it’s so great. I guess we’re a little biased since we’re Korean, but really, you can do so many things with it. You can eat it plain as a side dish, of course, but once it starts to get too sour, it’s wonderful in cooked dishes like soups or fried rice. Last night was a little chilly so I decided to make a kimchi soup. I didn’t feel like eating meat so I just added some korean squash and tofu, but I’ve made it with dumplings and/or meat in the past. Normally, I cook rice and dump it in my soup to eat together, but you can eat it separately or even add noodles.
ingredients
6 c chicken broth
1 c kimchi plus juices, sliced into small pieces
1 korean squash (I think these are also known as white squash), quartered lengthwise and then sliced
8 oz firm tofu, cut into cubes
red pepper flakes to taste
directions
Bring broth to a boil. Add kimchi, juices and red pepper flakes and cook until the kimchi begins to wilt. Add squash and tofu and cook until squash is done.
