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.
I love tomato salads, and I love the heirloom tomatoes that I’ve been receiving n my CSA. They are so delicious, and perfectly ripe, that they make me wonder why I ever even bother eating tomatoes out of season – its like an entirely different food. During hot spells, I like to keep my refrigerator full of fresh produce and put together simple salads, even multiple salads, for quick and easy meals. While I love Mark Bittman’s recent article on 101 salad ideas, I prefer to just make my own up, based on what I have around the house and my mood. This simple salad was just a large chopped heirloom tomato, some small chunks of cucumber, a crumble low-fat feta, capers, sea salt and fresh ground pepper, and a splash of red wine vinegar. Not even any oil. Right before I ate it, I walk out to my front porch and grabbed a few leaves of fresh basil, tore them up and threw them in. And you know what? It was perfect.