Another thing about this soup is that it had a very harmonious texture profile. The tofu was silky, the kimchi added crunch, and the ground pork added a chewy meaty consistency. It had a little bit of spice from the kimchi and overall was really satisfying for a weeknight meal. And, as always, I try to pick recipes that have minimal prep for anything I'm making on a weeknight. This totally fit that order. It also looked good in my new soup bowls my family gave me for Christmas - thanks family!
I hope you enjoy this; it was fun to make and eat!
Kimchi and Tofu Soup with Ground Pork
adapted from Food 52
- 1 tablespoon toasted sesame oil
- 1/2 pound ground pork
- 4 cloves garlic, minced
- 1 tablespoon ginger, minced
- 2 cups kimchi
- 6 cups chicken stock
- 3 medium carrots, cut into medium dice
- Bragg's liquid aminos, to taste
- 7 ounces soft tofu, chopped into cubes
- Green onion, to serve
- In a medium saucepan, heat oil on high until hot. Add ground pork and cook, breaking up clumps, until no longer pink. Add garlic and ginger and stir until fragrant. Add kimchi and cook for a few minutes until hot. Pour in stock and about a tablespooon of liquid aminos.
- Let soup come to a boil, then turn heat to a low simmer and gently add the tofu and carrots. Continue cooking for about 15 minutes. Add more liquid aminos to taste as you go.
- Distribute the soup evenly into bowls. Garnish each with a sprinkle of green onion right before serving.