Y’all, it is nasty outside in Philadelphia. It was cold all weekend, and then icy, and now it’s raining and grey and almost everyone is in not the best of moods. Maybe you, too, need a spicy Korean soup to cheer you up?
I made this kimchi soup based on a recipe from Bittman’s “How to Cook Everything Vegetarian” Kimche and tofu soup. A few changes – I used firm tofu that I had previously frozen instead of soft tofu, and I added a raw egg to the boiling soup after I put it in the bowl. Just make sure the soup is boiling when it goes in, and dunk that egg down into the broth, or spoon the broth over the egg so that it’s not RAW raw when the soup cools down enough for you to eat it. I also added a little leftover brown rice instead of cooking rice in the broth, and upped the kimchi since I didn’t have any spinach in the house. . Simple, spicy, delicious.