Description
This spicy, comforting soup gets much of its flavor from kim chee. Tofu and kalua pork make this a satisfying one-pot dish.
Ingredients
1 tablespoon vegetable oil
1 small onion, thinly sliced
2 cloves garlic, minced
1 cup cabbage kim chee, about 6 ounces*
1 cup kalua pork**
1 pound medium firm tofu cut into ½” dice
4 cups low sodium chicken broth
1 tablespoon gochujang
2 teaspoons sesame oil
Salt and pepper, to taste
Sliced scallions, for garnish
Instructions
Heat oil in a pot. Add sliced onions and sauté for 1-2 minutes until softened but not browned. Add the garlic and sauté for 30 seconds, until fragrant. Do not let the garlic burn.
Add the kim chee, kalua pork, tofu, chicken broth, and gochujang to the pot. Bring to a boil then reduce heat to medium low and simmer for 15 minutes.
Add the sesame oil. Adjust seasonings as needed.
Top with sliced scallions and serve.
Notes
*Use mild, medium, or hot kim chee, to taste.
**Can substitute with ground pork or thinly sliced pork belly.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soups
- Cuisine: Korean - Hawaiian
Nutrition
- Calories: 218
- Sugar: 1 g.
- Sodium: 448 mg.
- Fat: 15 g.
- Saturated Fat: 4 g.
- Carbohydrates: 4 g.
- Fiber: 1 g.
- Protein: 15 g.
- Cholesterol: 28 mg.
Keywords: kim chee, kalua pork, tofu